Gnudi di Ricotta con Burro e Salvia
Florentine 'naked ravioli' — pillowy ricotta and spinach dumplings rolled in semolina, served with a nutty brown butter and crispy fresh sage sauce. Lighter than gnocchi, more tender than pasta.
📅January 14, 2026
25mPrep
15mCook
4Servings
⭐ 4.8Rating
🍝Nutrition Facts (per serving)
Protein 21%Fat 51%Carbs 28%
380kcalCalories
20gProtein
22gFat
28gCarbs
3gFiber
Ingredients
👥4
- 14⅛ ozwhole-milk ricotta well-drained
- 7⅛ ozfresh spinach wilted squeezed and chopped
- 2⅛ ozParmesan grated
- 2 wholeegg yolks
- 2.8 ozfine semolina for coating
- 1⅛ ozplain flour
- 2.8 ozunsalted butter
- 16 wholefresh sage leaves
- 2 gnutmeg
Instructions
- Mix ricotta, spinach, Parmesan, egg yolks, flour, nutmeg, and salt; the dough should be soft but holdable.
- Roll teaspoons of dough into balls; roll each in semolina.
- Place on a semolina-dusted tray; refrigerate 30 minutes (or up to overnight) — the semolina forms a skin.
- Cook gnudi in gently simmering salted water for 3–4 minutes until they float.
- Meanwhile brown butter in a wide pan; add sage and fry until crispy.
- Transfer gnudi to the brown butter; toss gently; serve with extra Parmesan.
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