Gnudi with Brown Butter Sauce Is the Easy Yet Impressive Dish You're Looking For
You could think of gnudi as ravioli without the shell, or as ricotta dumplings. But if you're a fan of cheese and butter, you couldn't find a more decadent dinner.
Though there's a little prep, this recipe is pretty straightforward. And if you're looking to impress a dinner guest or a date, this is the meal to do it.
We highly recommend using semolina flour and not trying to substitute all-purpose. Semolina is much coarser and is what is typically used to make pasta. It will give the gnudi a thin, pasta-like coating, as opposed to a powdery, breading-like coating you'd get from all-purpose. (You can find it in most grocery stores, but also here's a link to buy it online.)
Yields: 4-6 servings
Prep Time: 15 mins
Total Time: 35 mins
Ingredients
18 oz.
(2 cups) full-fat ricotta
4 oz.
Parmesan, grated (about (1 1/4 cups)
2/3 c.
semolina flour, plus more if needed
2
large eggs, beaten
Kosher salt and freshly ground black pepper
3/4 c.
(1 1/2 sticks) unsalted butter
3 tbsp.
pine nuts, toasted
1/4 c.
chopped fresh basil, plus more for garnish
Directions
Preheat oven to 400°F. Stir together ricotta, Parmesan, flour, and eggs in a bowl. Season with salt and pepper. Using a small spoon or melon baller, divide mixture into 24 equal-size portions. Working one at a time, scoop 3 tablespoons of mixture using hands or a cookie scoop, then roll to form a roughly 1-inch ball. If mixture is too sticky, add up to an additional tablespoon semolina. Place in a large cast-iron pan or 9- by 13-inch baking dish. (Makes about 16 balls.)
Melt butter in a small saucepan over medium heat. Cook, stirring occasionally, until foam subsides and butter begins to turn a deep caramel color, 8 to 10 minutes; remove from heat. Stir in pine nuts and basil.
Pour butter mixture over gnudi. Bake until golden brown, 15 to 20 minutes. Serve garnished with basil.
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