Ricotta Gnudi New York style !


A friend of mine recently visited New York and updated me with all her recent food adventures. I always love to hear about new dishes and ingredients and the combination of a success story.


She tells me all about her lunch at The Spotted Pig in New York which has become one of the trendiest eateries with gnudi of all kinds on their menu. It is run by the former chef of Riverside Cafe in London.

Gnudi are not gnocchi, they are not a pasta dish, but seem to belong to the same family. They are simply skinless ravioli, the filling without the shell but not quite gnocchi. This is enough to whet my appetite and I am making them today for our supper.!

I have been given this recipe by an American chef and will be preparing them for supper tonight. I will of course include the photos and method once I have made them ! There is also a step by step recipe by photo guide.

You will need :

1 cup fresh ricotta
1 cup grated Parmesan, plus more for finishing the pasta
2 eggs plus 1 egg yolk
Pinch grated nutmeg
2 tablespoons minced fresh chives (optional) or 1 tablespoon dried
1/2 cup flour
4 cups semolina
3 tablespoons butter
10 sage leaves

Combine the first 5 ingredients in a bowl
Fold in the 1/2 cup of flour until it is combined with the ricotta mixture, adding more flour by the tablespoon if needed so that the mixture isn’t too sticky to roll into 1-inch balls.
Using floured hands, roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom.
Arrange the balls so that they are not touching each other or the sides.
When you have a layer, cover the balls completely with flour and begin another layer.
Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight.
In a skillet, melt the butter over medium-high heat. Watch it carefully, and when the butter solids begin to brown and the butter is foamy (above), add the sage leaves. Just a few moments longer on the heat and the butter should turn a nutty brown color. Don’t overcook it to avoid introducing any bitter flavors.
Carefully transfer the gnudi to a pot of salted boiling water and cook until they float, about 1 minute.
They don’t need long at all, and the pasta coating can turn tough if they are in the water too long.
Remove them with a slotted spoon to drain, and serve with the brown butter and crisped sage leaves. Grate Parmesan over them, if desired.







3 responses to “Ricotta Gnudi New York style !”

  1. […] I include a photo recipe for New York Style Gnudi I write about some of my recipes being translated into Serb ! And Rodianne’s Raspberry Cream […]

  2. […] although I have made them using a different variety of sauces and you can find another recipe here with sage and walnut. For this tomato sauce, I place everything in a pan all together, bring to a boil, reduce the heat […]

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