Naked Gnudi

Naked Gnudi

This classic gnudi recipe is served with a warming sage and butter sauce, the perfect accompaniment to these beautiful ricotta dumplings.


  • 250g/1 cup ricotta
  • 100g/3/4 cup flour/semolina
  • 50g/1/2 cup parmesan
  • 1 egg
  • Pinch of nutmeg
  • Salt & pepper
  • 100g/1/4 cup butter
  • Fresh sage leaves


Put the ricotta in a sieve or muslin bag set above a bowl and leave to drain, preferably in the fridge, for at least 30 minutes, then in a bowl add the ricotta and stir in the parmesan, egg and a generous grating of nutmeg. Season with salt and pepper.

Scoop out portions of the ricotta about the size of a small walnut, then roll them between damp hands until smooth and round.

Roll each ball in turn in the bowl of semolina to coat, then arrange them spaced out in a tray or dish. Once all the gnudi are made and on their bed of semolina, sprinkle semolina all over the top and put in the fridge for at least one hour or over night.

Bring a large pan of well salted water to a boil. Cook the gnudi in batches, until they float to the surface around 3 minutes. In a frying pan melt butter and add the sage and fry for a few minutes until nutty brown.

Scoop out with a slotted spoon and transfer to the pan with the butter and cook gently for a couple of minutes until the gnudi have a nice golden colour. To finish serve in a bowl and sprinkle parmesan on top.


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