Gnudi Recipe America’s Test Kitchen: Pillowy Ricotta Dumplings With Sage Brown Butter

These delicate ricotta dumplings redefine comfort food with their pillowy texture and rich flavor. America’s Test Kitchen perfected this traditional Italian dish with a modern twist.

The secret lies in the balance of dry and fresh ricotta, creating light yet sturdy dumplings. Paired with sage brown butter, each bite offers a luxurious, restaurant-quality experience.

Ingredients for Gnudi Recipe America’s Test Kitchen

Pillowy ricotta dumplings meet sage brown butter in this elegant dish

The ricotta quality is paramount. Whole Foods carries excellent fresh ricotta with proper moisture content, but BelGioioso or Calabria brands at standard supermarkets work well. For the Parmigiano-Reggiano, avoid pre-grated as it contains anti-caking agents that affect texture. The semolina flour for coating can be found in the pasta aisle of most Kroger locations.

No fresh sage? Dried sage at one-third the amount works in a pinch, though the flavor profile changes. Short on ricotta? Whole milk cottage cheese processed until smooth can substitute. Want extra richness? Add an additional egg yolk. The nutmeg is subtle but essential—freshly grated makes a noticeable difference in depth of flavor.

The dumplings freeze beautifully on a tray before cooking. Store fresh gnudi in the refrigerator for up to 2 days or freeze for 1 month. The brown butter sauce should be used immediately for optimal flavor. Cooked dumplings keep well refrigerated for 3-4 days in their sauce.

Step-by-Step Instructions for Pillowy Ricotta Dumplings With Sage Brown Butter

Master the technique for light, delicate dumplings with a rich, aromatic sauce to finish.

Step 1: Prepare the Ricotta Dough

In a large bowl, combine the 1 lb Whole Milk Ricotta Cheese, 0.5 cup Parmigiano-Reggiano Cheese, 1 whole Large Egg, 1 tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, 0.125 tsp Nutmeg, and 1 tsp Lemon Zest. Mix gently until just combined—overworking will make the dumplings dense.

Gradually fold in the 1.25 cups All-Purpose Flour and 2 tbsp Heavy Cream until a soft, slightly sticky dough forms. The texture should resemble thick batter. If it feels too loose, add a bit more flour, but keep it light for tender results.

Step 2: Shape and Coat the Gnudi

Dust a clean work surface with 0.5 cup Semolina Flour. Using a spoon or small cookie scoop, portion the dough into 1-inch balls and roll them gently between your palms. Avoid compacting the dough—keep the touch light to maintain airiness.

Roll each ball in the semolina flour until fully coated, then transfer to a semolina-dusted plate. This coating prevents sticking and adds a subtle texture. Repeat until all dough is used, working in batches if needed to avoid overcrowding.

Step 3: Cook the Dumplings

Bring a large pot of salted water to a gentle simmer—avoid a rolling boil, which can break the delicate dumplings. Drop the gnudi into the water in batches, stirring gently to prevent sticking. Cook for 2-3 minutes until they float to the surface and the centers are just set.

Remove with a slotted spoon and transfer to a plate lined with paper towels. They should be tender but hold their shape. Keep warm while cooking the remaining batches.

Step 4: Make the Sage Brown Butter Sauce

In a large skillet, melt 0.75 cup Unsalted Butter over medium heat. Add the 0.33 cup Fresh Sage Leaves and cook for 3-4 minutes, swirling occasionally, until the butter turns a rich golden brown and the sage becomes crisp.

Immediately remove from heat to prevent burning. The butter should smell nutty and aromatic, with the sage leaves offering a subtle crunch.

Step 5: Finish and Serve

Transfer the cooked gnudi to the skillet with the sage brown butter. Toss gently to coat evenly, allowing the dumplings to absorb the rich, fragrant sauce for 1-2 minutes.

Serve immediately, dividing the gnudi among plates and spooning any remaining butter and crisp sage leaves over the top. The sauce should cling lightly to each dumpling, enhancing their pillowy texture without overwhelming them.

Essential Equipment for This Recipe

Mixing Bowls

I use a 3-quart stainless steel mixing bowl from Cuisinart for the ricotta dough—its wide base and high sides make folding easy without spills. A spatula with a flexible edge helps scrape every bit of dough from the bowl.

Dough Portioning

A 1-tablespoon cookie scoop ensures uniform 1-inch gnudi. I prefer the OXO Good Grips model for its comfortable handle. For rolling, a light touch with your palms keeps the texture airy and delicate.

Cooking Setup

A 5-quart Dutch oven (like Le Creuset) provides ample room for simmering gnudi in batches. Use a slotted spoon to gently lift them from the water, preserving their shape. 💪

Sauce Essentials

For the sage brown butter, a 12-inch stainless steel skillet (I love All-Clad) offers even heat distribution. The wide surface lets butter brown uniformly without hot spots.

Serving Tools

A large serving spoon helps coat gnudi evenly in the sauce. I also keep a fine-mesh strainer handy to drain any excess liquid from the dumplings before plating.

Optional Upgrades

A kitchen scale ensures precise measurements for flour and cheese. For extra flair, use a microplane to freshly grate nutmeg and Parmigiano-Reggiano. 🌟

Frequently Asked Questions