Ricotta Gnudi With Sage And Brown Butter Recipe

Instructions

1. In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg. Mix well until all ingredients are fully incorporated.

2. Gradually add the flour to the ricotta mixture, stirring gently until a soft dough forms. Be careful not to overmix to avoid tough gnudi.

3. Dust a clean surface with flour and gently roll the gnudi dough into a long log shape, about an inch in diameter. Cut the log into bite-sized pieces, gently shaping each into a small ball.

4. Bring a large pot of salted water to a gentle simmer. Carefully drop the gnudi into the water, working in batches to avoid overcrowding. Cook until the gnudi float to the surface, about 3-4 minutes.

5. While the gnudi is cooking, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crispy, about 3-4 minutes. Be careful not to burn the butter.

6. Using a slotted spoon, transfer the cooked gnudi directly into the brown butter sauce. Gently toss to coat each gnudi with the savory buttery goodness.

7. Serve the Ricotta Gnudi with sage and brown butter immediately, sprinkled with additional Parmesan cheese for extra flavor. Enjoy the creamy texture of the gnudi combined with the fragrant sage and nutty Parmesan.