Ricotta gnudi

Easy and authentic 3-ingredient gnudi!

I think gnudi are probably one of the most underrated Italian dishes. Thik of gnocchi-like dumplings but made with ricotta instead of potato, so they are light and pillowy balls of joy!

🌱Vegetarian

🍽️2 portions

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Ingredients

🧀For gnundi

• 250g ricotta cheese

• 25g Parmesan cheese

• 200g semolina flour

🧈For sage and butter sauce (optional)

• 40g butter

• 10 sage leves

• 30g chopped pecans

• 1/2 tbsp honey

🧀Method

• Transfer the ricotta to a cheese cloth placed over a sieve, and leave it to drain for at least 30 minutes

• In a bowl add the drained ricotta the grated Parmesan and mix very well with a spoon. Season to taste

• Add half the semolina into a baking dish or large Tupperware. Wet your hands, dip them in the semolina and scoop the ricotta mix into your hands and gently roll into small balls

• Place the ball in the semolina and roll around so that it is totally covered. Pick it up and roll between the palms of your hands to create a smooth ball, then return to the semolina.

• Once all the balls are formed add the rest of the semolina on top. Cover and refrigerate overnight (24h the best) so the ricotta balls form a skin around the outside.

• When you are ready to eat them just boil them in salted water until they come afloat

• For making the sage butter sauce just melt the butter on a frying pan and add the sage, pecans and honey. Add tour cooked gnudi and pan fry for 5 minutes until they become a light golden brown and crispy on the outside

FAQS and Tips

• Use high quality ricotta if you can for best results!

• You can actually leave the gnudi in the semolina for up to 3 days in the fridge before consuming

• I love cooking gnudi in a sage butter sauce or tomato passata also works very well!