ricotta gnudi

Ricotta gnudi with sage butter

  • 30 minutes + 2 days draining and chilling, serves 4
  • Easy

These delicate, light-as-air ricotta dumplings are a bit of a leap of faith but will work perfectly as long as you follow the rules. Don’t be tempted to skip the draining or overnight coating time as these are both essential to the gnudi holding their shape.



  • ricotta 500g
  • parmesan 75g, grated
  • nutmeg a good grating of fresh
  • white pepper
  • semolina 500g
  • butter 150g
  • sage 1 bunch


  • Step 1

    Tip the ricotta into a sieve over a bowl and put in the fridge overnight to drain

  • Step 2

    The next day, put the ricotta into a bowl, add the parmesan, nutmeg and seasoning, then mix well.

  • Step 3

    Pour half the semolina onto a small tray. Scoop out large teaspoons of the ricotta mix and roll into little dumpling shapes. Gently roll in the semolina until coated. Tip over the rest of the semolina so it covers the balls then put in the fridge and leave overnight.

  • Step 4

    When you’re nearly ready to serve the gnudi, heat the butter in a large frying pan and, when foaming, add the sage leaves and cook until crisped, then scoop out onto kitchen paper. Take the butter off the heat until the gnudi are ready.

  • Step 5

    To cook the gnudi, heat a large, wide pan with boiling, salted water. It’s easiest to cook the gnudi in two batches so they don’t stick together. Turn the heat down so the water is at a gentle simmer, then lower in the gnudi. Simmer for 3 minutes, or until they float to the surface, then use a slotted spoon to scoop them into the butter pan. Repeat with the second batch, then put the butter pan back on the heat and just warm the butter through before spooning over the gnudi. Serve in warm bowls with the sage and extra parmesan, if you like.

Nutritional Information

  • Kcals 667
  • Fat 35.1g
  • Saturates 21.5g
  • Carbs 64.4g
  • Sugars 2.3g
  • Fibre 2.5g
  • Protein 22.2g
  • Salt 0.9g