Gnudi Recipe America’s Test Kitchen: Pillowy Ricotta Dumplings with Sage Brown Butter

These delicate ricotta dumplings deliver restaurant-quality results with a tested method for perfect texture. The key is proper ricotta draining and gentle handling to maintain their pillowy structure.

Sage brown butter adds rich, nutty depth that complements the mild cheese flavor. This dish proves that simple ingredients, when handled with care, can create something extraordinary.

Ingredients for Gnudi Recipe America’s Test Kitchen

Quality ricotta, precise measurements, and fresh herbs transform humble ingredients into restaurant-worthy gnudi.

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The ricotta quality cannot be overstated. Whole milk ricotta from BelGioioso or Calabro provides the right fat content and texture. Drain it overnight in cheesecloth (don’t skip this—excess moisture ruins the structure). For the Parmesan, Parmigiano-Reggiano wedge grated fresh is non-negotiable for authentic flavor. Most supermarkets carry decent options, but Whole Foods has the best selection.

No ricotta? Cottage cheese blended smooth works in a pinch, though texture differs. Substitute Pecorino Romano at one-to-one ratio for Parmesan. For the sage, dried rubbed sage at one-third the amount can substitute, but fresh delivers superior aroma. The nutmeg is subtle but essential—pre-ground works, though freshly grated offers more complexity.

Drained ricotta keeps 3-4 days refrigerated in a sealed container. The brown butter sauce is best fresh but reheats gently. Assemble dumplings up to 2 hours ahead—dust with semolina, cover, and refrigerate until cooking. Leftover cooked gnudi freeze beautifully for 1 month.

Step-by-Step Instructions for Pillowy Ricotta Dumplings with Sage Brown Butter

Master the technique for light, tender gnudi with rich brown butter sauce.

Step 1: Prepare and Drain the Ricotta Mixture

Begin by ensuring the 16 oz Whole Milk Ricotta Cheese is thoroughly drained. If not pre-drained overnight, place it in a cheesecloth-lined strainer over a bowl and let it sit for 1 hour to remove excess moisture. Excess liquid will make your dumplings dense rather than pillowy.

In a large bowl, combine the drained ricotta with 1 cup Parmesan Cheese, 2 whole Large Eggs, 1 tsp Salt, 0.25 tsp Freshly Ground Black Pepper, 0.125 tsp Nutmeg, and 1 tsp Lemon Zest. Stir until just combined—the mixture should be smooth but not overworked.

Step 2: Incorporate the Flours for Structure

Gradually add 1.5 cups All-Purpose Flour to the ricotta mixture, folding gently with a spatula until the flour is mostly incorporated. The dough will be soft and slightly sticky. Avoid overmixing to keep the gnudi tender.

Dust your work surface with a bit of extra all-purpose flour and turn out the dough. Lightly knead it for 1-2 minutes until it comes together in a soft, slightly tacky ball. If the dough feels too wet, add a small handful of flour, but remember—less is more for pillowy texture.

Step 3: Shape and Coat the Dumplings

Divide the dough into 4 equal portions. Roll each portion into a 1-inch thick rope, then cut into 1-inch pieces. Gently roll each piece between your palms to form smooth, round dumplings. Handle them lightly to avoid compacting the dough.

Spread 0.5 cup Semolina Flour on a baking sheet and roll the formed gnudi in it until fully coated. The semolina prevents sticking and adds a subtle texture. Place the coated dumplings on a parchment-lined tray and refrigerate for 15-20 minutes to firm up before cooking.

Step 4: Cook the Gnudi in Simmering Water

Bring a large pot of salted water to a gentle simmer—avoid a rolling boil, which can break the dumplings. Drop the gnudi into the water in batches to avoid crowding. Cook for 3-4 minutes until they float to the surface and look slightly puffed.

Using a slotted spoon, transfer the cooked gnudi to a plate. They should be tender but hold their shape. If testing one, it should be light and airy inside with no raw flour taste.

Step 5: Prepare the Sage Brown Butter Sauce

In a large skillet, melt 0.75 cup Unsalted Butter over medium heat. Once foaming subsides, add 20 whole Fresh Sage Leaves and cook for 2-3 minutes until the butter turns a rich golden brown and smells nutty. Watch closely—it burns quickly.

Add the cooked gnudi to the brown butter and gently toss to coat. For extra richness, sprinkle with 0.5 cup Pecorino Romano Cheese and toss again. Serve immediately, garnished with additional sage leaves if desired. The sauce should cling lightly to each dumpling, enhancing their delicate flavor.

Health Benefits of This Recipe

Protein Powerhouse

These dumplings pack a serious protein punch with 16 oz ricotta and 1 cup Parmesan providing about 25g protein per serving. The combination of dairy proteins gives sustained energy without heavy meat. I love how satisfying they are despite being meat-free. 💪

Calcium Rich

Ricotta and Parmesan make these a calcium powerhouse, with one serving delivering about 40% of your daily needs. The Pecorino Romano alternative boosts this even further, as aged sheep’s milk cheeses contain more calcium than cow’s milk varieties.

Low Carb Option

With only 1.5 cups all-purpose flour spread across 4 servings, the carb count stays reasonable. Swap in almond flour for a lower-carb version—I’ve done this with success, though the texture changes slightly.

Vitamin Boost

The 20 fresh sage leaves and 1 tsp lemon zest add more than flavor. Sage provides vitamin K, while lemon zest contributes vitamin C. I always use fresh herbs for maximum nutritional benefit.

Easily Digestible

Unlike heavy pasta, these ricotta dumplings are gentle on digestion. The semolina coating adds fiber that aids digestion. My French training taught me that properly drained ricotta makes all the difference for lightness.

Serve with a side salad for a complete, balanced meal. 🥗

Frequently Asked Questions