Butter And Sage Gnudi Recipe

Recipe By Slurrp

Butter and Sage Gnudi is a delicious Italian dish that features light and fluffy dumplings made with ricotta cheese and spinach. The gnudi are cooked until tender and then tossed in a rich and nutty brown butter sauce infused with fragrant sage leaves. The combination of the creamy dumplings and the savory sauce creates a harmonious balance of flavors. This dish is perfect for a cozy dinner or a special occasion.

4.6
18 Rating -
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Vegdiet
8hr 45minstotal
8hr 45m.total
Butter And Sage Gnudi
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ingredients serve

Ingredients for Butter And Sage Gnudi Recipe

  • 0.17 cup Ricotta Cheese
  • 0.17 cup Cooked Spinach, Squeezed Dry And Finely Chopped
  • 0.08 cup Grated Parmesan Cheese, Plus Extra For Garnish
  • 0.17 Egg
  • 1/25 teaspoon Nutmeg
  • As required Salt And Pepper To Taste
  • 0.17 cup All Purpose Flour, Plus Extra For Dusting
  • 0.08 cup Unsalted Butter
  • 1.83 Sage Leaves
  • flakes Crushed Red Pepper Flakes

Directions: Butter And Sage Gnudi Recipe

Cooking Directions

  • STEP 1.In a large bowl, mix together ricotta cheese, spinach, Parmesan cheese, egg, nutmeg, salt, and pepper.
  • STEP 2.Add flour gradually until the mixture forms a soft dough.
  • STEP 3.Using wet hands, shape the dough into small balls and place them on a floured baking sheet.
  • STEP 4.Bring a large pot of salted water to a boil and carefully drop the gnudi into the water.
  • STEP 5.Cook for about 3-4 minutes or until the gnudi float to the surface.
  • STEP 6.In a separate pan, melt butter over medium heat and add sage leaves.
  • STEP 7.Cook until the butter turns golden brown and the sage leaves become crispy.
  • STEP 8.Using a slotted spoon, transfer the cooked gnudi to the pan with the brown butter sauce.
  • STEP 9.Gently toss the gnudi in the sauce until well coated.
  • STEP 10.Serve the Butter and Sage Gnudi hot, garnished with grated Parmesan cheese and additional sage leaves.
  • STEP 11.Enjoy!

Cooking Tips

  • Make sure to squeeze out any excess moisture from the spinach before adding it to the dough.
  • Use a gentle touch when shaping the gnudi to avoid making them too dense.
  • To achieve a nice brown butter sauce, be careful not to burn the butter. Keep an eye on it while cooking.
  • Feel free to add a sprinkle of crushed red pepper flakes for a touch of heat.
  • Leftover gnudi can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the Butter and Sage Gnudi as a main course with a side salad or roasted vegetables.
  • This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
  • To reheat leftovers, gently warm the gnudi in a pan with a little butter or olive oil.
  • Garnish with fresh sage leaves and grated Parmesan cheese before serving.
Nutrition
value
198
calories per serving
6 g Fat11 g Protein32 g Carbs17 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    11g
  • Carbs
    32g
  • Fiber
    17g

MacroNutrients

  • Carbs
    32g
  • Protein
    11g
  • Fiber
    17g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    823mg
  • Iron
    13mg
  • Vitamin A
    130mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    120mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    18mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    187mg
  • Manganese
    1mg
  • Phosphorus
    155mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp