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Ricotta Gnudi with Peas and Browned Butter Recipe

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★★★★★

4.4 from 141 reviews

Ricotta Gnudi are delicate, pillowy dumplings made from ricotta cheese, Parmesan, and eggs, coated in flour, boiled until tender, and served with a rich browned butter sauce, fresh peas, and crispy mint leaves. This classic Italian dish offers a lighter alternative to traditional gnocchi with a silky texture and a fresh, flavorful finish.

Ingredients

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Gnudi Dough

  • 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

Browned Butter Sauce

  • 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

Instructions

  1. Drain Ricotta: Line a baking sheet with 3 to 4 layers of paper towels. Spread the whole-milk ricotta evenly over the paper towels. Place additional paper towels on top and gently press to blot out any excess moisture, ensuring a firmer dough.
  2. Make Dough: Transfer the drained ricotta to a large mixing bowl. Add freshly grated Parmesan, beaten eggs, 1 teaspoon kosher salt, 1 tablespoon freshly ground black pepper, and 1/2 cup flour. Stir everything together gently until well combined to form a soft dough.
  3. Prepare Shape and Flour: Clean the baking sheet and line it with parchment paper. Sprinkle 1/4 cup flour evenly over the parchment. Using floured hands, scoop level tablespoons of the gnudi dough and gently roll each into a ball. Place the formed gnudi on the floured parchment. Repeat with remaining dough, adding more flour as needed to prevent sticking.
  4. Coat with Flour: Sprinkle the remaining 1/4 cup of flour evenly over the gnudi balls. Gently roll each gnudi in the flour until thoroughly coated, helping the dumplings hold their shape during cooking.
  5. Chill: Transfer the baking sheet with the floured gnudi to the refrigerator. Chill for at least 1 hour and up to 1 day to firm up the dough before cooking.
  6. Boil Gnudi: When ready to cook, fill a large pot with 2 inches of water and bring to a boil. Season the boiling water with two large pinches of salt. Using a slotted spoon, carefully add the gnudi in batches to avoid overcrowding. Cook until they float to the surface, about 2 minutes. Remove with slotted spoon and transfer to a large serving plate.
  7. Brown Butter and Crisp Mint: Meanwhile, heat a large skillet over medium heat and add the butter. Slowly whisk the butter as it melts and cooks for 5 to 6 minutes until it begins to turn a light brown with a nutty aroma. Add the fresh mint leaves to the browned butter and let them crisp for about 1 minute. Remove the mint leaves with a slotted spoon and set aside on a small plate.
  8. Cook Peas: Add the sweet peas to the same skillet with the browned butter. Cook for 2 to 3 minutes until the peas are slightly softened but still vibrant.
  9. Serve: Spoon the peas and browned butter over the cooked gnudi. Top with the crispy mint leaves and an extra sprinkle of freshly grated Parmesan. Season with additional salt and pepper to taste. Serve immediately.

Notes

  • Using whole-milk ricotta ensures a creamy, rich dough; avoid low-fat varieties for best texture.
  • Draining the ricotta thoroughly is crucial to avoid soggy gnudi that won’t hold their shape.
  • Chilling the gnudi dough helps firm the dumplings, making them easier to handle and prevents them from falling apart in boiling water.
  • Add freshly ground black pepper finely and generously for a slightly spicy, warm flavor contrast.
  • If fresh peas are not in season, defrosted frozen peas work well and add vibrant color.
  • Handle gnudi gently throughout to preserve their delicate texture.
  • Serve gnudi immediately after cooking for the best texture; they can become gummy if kept too long.

Keywords: Ricotta Gnudi, Italian dumplings, brown butter sauce, mint, peas, ricotta recipe

Find it online: https://flavorsbymaya.com/ricotta-gnudi-with-peas-and-browned-butter-recipe/