Gnudi – Italian dumplings
- 1 cup (250 ml) ricotta
- ½ cup (125ml) grated Parmesan cheese or Romano plus more to garnish
- 1 egg
- 5-6 tablespoons fresh breadcrumbs
- ½ tsp sea salt
- freshly grated nutmeg
- 1 tbsp olive oil
- 2 tablespoons butter
- fresh sage leaves
For the Dumplings
- Combine above ingredients in a mixing bowl. Leave for 20 minutes to allow the mixture to thicken.
- Bring a large pot of salted water to a bowl. Flour hands and roll the dough into balls or tubes, or both. Place them on a floured baking sheet. Make sure balls are well coated in a ‘skin’ of flour.
- Carefully roll balls into boiling water. After they bob to the surface, cook for 2 minutes. Remove with a slotted spoon. Set aside.
- Meanwhile, make the sauce
For the Sauce
- Heat a large pan over medium high heat. Add butter and heat until hot. Add sage leaves and fry until crisp. Remove and set aside. Add cooked gnudi and carefully move them around in butter until browned on all sides. Divide between plates and top with fried sage a fresh grating of nutmeg and Parmesan cheese.
- Serves 4 - makes 10 tubes, 9 balls