Name: Ricotta Gnudi with Peas and Browned Butter Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 cups whole-milk ricotta; 1 cup freshly grated Parmesan, plus more for serving; 2 eggs, beaten; 1 teaspoon kosher salt; 1 tablespoon freshly ground black pepper; 1 cup all-purpose flour, divided; 1/2 cup (1 stick) butter; 16 to 20 fresh mint leaves; 1 1/2 cups sweet peas, fresh or frozen and defrosted; Salt and pepper, to taste

Introduction

Ricotta Gnudi are delicate Italian dumplings made from ricotta and Parmesan, offering a light and tender alternative to traditional gnocchi. This recipe combines simple ingredients with a flavorful browned butter and mint sauce that elevates the dish beautifully. Perfect for a cozy meal that feels both elegant and comforting.

The dish shows a white oval plate filled with two main layers: the bottom layer is bright green peas that cover the whole base, while the top layer has round, light brown gnocchi scattered evenly over the peas. Small fried sage leaves rest on some gnocchi pieces, and the whole dish is sprinkled with white grated cheese and black pepper. A wooden spoon rests on the edge of the plate with a few peas in it. The plate sits on a white marbled surface with soft natural light coming from the right side. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Line a baking sheet with 3 or 4 layers of paper towels. Evenly spread the ricotta on the paper towels. Lay more paper towels on top and gently blot the ricotta to remove excess moisture.

Step 2: Transfer the ricotta to a large mixing bowl. Add Parmesan, beaten eggs, 1 teaspoon kosher salt, 1 tablespoon freshly ground black pepper, and 1/2 cup flour. Stir until everything is well combined.

Step 3: Clean the baking sheet and line it with parchment paper. Spread 1/4 cup flour evenly on the parchment. Scoop level tablespoons of the gnudi dough, gently roll each into a ball in your floured hands, and place them on the prepared baking sheet. Repeat, adding more flour as needed.

Step 4: Sprinkle the remaining 1/4 cup flour over the gnudi and gently roll each dumpling in the flour until fully coated.

Step 5: Refrigerate the baking sheet with gnudi for at least 1 hour and up to 1 day to firm up.

Step 6: When ready to cook, fill a large pot with 2 inches of water and bring to a boil. Season with 2 large pinches of salt. Using a slotted spoon, gently add gnudi in batches to avoid overcrowding. Cook until they float to the top, about 2 minutes. Transfer cooked gnudi to a large serving plate.

Step 7: Meanwhile, melt butter in a large skillet over medium heat. Whisk frequently as it cooks for 5 to 6 minutes until it begins to lightly brown. Add mint leaves and cook until crisp, about 1 minute. Remove mint from the skillet and place on a small plate.

Step 8: Add sweet peas to the skillet and cook for 2 to 3 minutes until slightly softened.

Step 9: Spoon the browned butter and peas over the gnudi. Top with crispy mint leaves and additional Parmesan. Season with salt and freshly ground black pepper to taste, then serve immediately.

Tips & Variations

For extra flavor, try adding a small amount of lemon zest to the gnudi dough or the browned butter sauce.

If fresh peas aren’t available, frozen peas work well—just thaw them before cooking.

You can substitute fresh mint with sage for a different aromatic note in the browned butter sauce.

Be gentle when rolling the gnudi, as the dough is soft and delicate to handle.

Storage

Store any uncooked gnudi covered in the refrigerator for up to 1 day. Cooked gnudi are best enjoyed immediately, but leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a little butter or by briefly simmering in salted water until heated through.

FAQs

Can I use low-fat ricotta for gnudi?

Low-fat ricotta may make the dough less creamy and more crumbly. Whole-milk ricotta is recommended for the best texture and flavor.

How do I know when gnudi are cooked?

Gnudi are cooked when they float to the surface of the boiling water, usually after about 2 minutes. Avoid overcrowding the pot to ensure even cooking.