![['Close-up view of juicy Ricotta and Black Pepper Gnudi topped with brown butter and fresh sage.', 'Side angle of Ricotta Gnudi, showcasing its delicate texture and garnished with sage leaves.', 'Detailed image of fluffy Ricotta and Black Pepper Gnudi served in a rich brown butter sauce.', 'Appetizing shot highlighting Ricotta Gnudi with a sprinkle of Parmesan and sage accents.']](https://quickflavorfix.com/wp-content/uploads/2026/07/ricotta-and-black-pepper-gnudi_1_U1.webp)
Ricotta and Black Pepper Gnudi With Sage and Brown Butter Recipe
Delight in these tender ricotta gnudi, enhanced with crispy sage and nutty brown butter for a sophisticated yet simple dish.
Ingredients
Dairy
- 16 ounces fresh sheep or cow's milk ricotta
- 2 ounces Parmesan cheese (plus more for serving)
- 0.75 stick unsalted butter (6 tablespoons)
- 4 cups semolina flour
- 12 to 15 leaves fresh sage leaves
- Kosher salt and freshly ground black pepper seasonings
Instructions
- Blot excess moisture from ricotta, then weigh and leave 12 oz. in a bowl. Mix with Parmesan, black pepper, and salt. Chill for 15 minutes.
- Form ricotta into 1.5-inch balls, coat with semolina, and arrange in a dish. Cover and refrigerate for 1-3 days or freeze until solid.
- Cook sage leaves in browned butter until crisp, then drain. Boil gnudi in salted water for 3 minutes, then toss in browned butter to emulsify into a sauce. Serve topped with sage, Parmesan, and black pepper.
Notes
Handle gnudi gently to prevent breaking. Use fresh sage for best flavor.