Butter And Sage Gnudi Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together ricotta cheese, spinach, Parmesan cheese, egg, nutmeg, salt, and pepper.
• STEP 2.Add flour gradually until the mixture forms a soft dough.
• STEP 3.Using wet hands, shape the dough into small balls and place them on a floured baking sheet.
• STEP 4.Bring a large pot of salted water to a boil and carefully drop the gnudi into the water.
• STEP 5.Cook for about 3-4 minutes or until the gnudi float to the surface.
• STEP 6.In a separate pan, melt butter over medium heat and add sage leaves.
• STEP 7.Cook until the butter turns golden brown and the sage leaves become crispy.
• STEP 8.Using a slotted spoon, transfer the cooked gnudi to the pan with the brown butter sauce.
• STEP 9.Gently toss the gnudi in the sauce until well coated.
• STEP 10.Serve the Butter and Sage Gnudi hot, garnished with grated Parmesan cheese and additional sage leaves.
• STEP 11.Enjoy!

Cooking Tips

• Make sure to squeeze out any excess moisture from the spinach before adding it to the dough.
• Use a gentle touch when shaping the gnudi to avoid making them too dense.
• To achieve a nice brown butter sauce, be careful not to burn the butter. Keep an eye on it while cooking.
• Feel free to add a sprinkle of crushed red pepper flakes for a touch of heat.
• Leftover gnudi can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Butter and Sage Gnudi as a main course with a side salad or roasted vegetables.
• This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
• To reheat leftovers, gently warm the gnudi in a pan with a little butter or olive oil.
• Garnish with fresh sage leaves and grated Parmesan cheese before serving.