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Gnudi With Hazelnut Butter

By chef Marco Giampaoli

Italian ricotta gnocchi - gnudi - served with brown butter and fragrant sage.

32 min
Medium

4 min prep · 28 min cook

Gnudi With Hazelnut Butter
528 kcal · per serving
Protein 24g Carbs 18g Fat 38g
Ingredients

What you will need

8 items · serves 1
  • Ricotta 125 g
  • Butter 25 g
  • Italian Hard Cheese 1.5 tbsp
  • Breadcrumbs 15 g
  • Eggs 0.5 pcs
  • Sage 0.25 pcs
  • Lemon 0.25 pcs
  • Nutmeg 0.5 tsp

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Method

Steps to cook

7 steps · 28 min cook

  1. Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🧀✨

  2. Dry the ricotta. Spread the ricotta on a sheet of baking paper and place it in the oven at 140 C for about 20 minutes to remove excess moisture

  3. Prepare the dough. Mix the cooled ricotta with the grated cheese, nutmeg, egg yolk, lemon zest, salt, and breadcrumbs, and work into a smooth dough

  4. Shape the balls. Shape the dough into balls weighing about 20 g each and let them rest briefly in the refrigerator

  5. Cook the gnudi. Place the balls into boiling salted water and cook over medium heat for about 3-4 minutes, until they float to the surface

  6. Prepare the brown butter. Melt the butter with the sage in a pan and heat over low heat for about 5 minutes, until the butter turns lightly golden and develops a nutty aroma

  7. Serve the gnudi. Serve drizzled with brown butter and sage 🍽️✨

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