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Pan fried gnudi with crispy sage leaves and browned butter in a white ceramic bowl on marble

Pan Fried Gnudi with Sage Butter

Ricotta gnudi pan fried to a golden crust and finished in crispy sage browned butter. A 40-minute stovetop dinner that eats like a restaurant plate.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Gnudi Dough
  • 400 g whole milk ricotta, drained drain in a fine-mesh sieve for 20 minutes before using
  • 50 g finely grated Parmesan
  • 1 large egg yolk
  • 60 g 00 flour plus extra for dusting
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 pinch freshly grated nutmeg
Sage Butter
  • 60 g unsalted butter
  • 12 to 14 leaves fresh sage leaves whole, stems removed
  • 2 tbsp olive oil for frying the gnudi
  • to taste flaky sea salt for finishing
  • 20 g extra Parmesan, grated optional, for serving

Method
 

Make and Shape the Gnudi
  1. Drain the ricotta in a fine-mesh sieve set over a bowl for at least 20 minutes. Press gently with a spoon to remove excess moisture.
  2. In a large mixing bowl, combine the drained ricotta, grated Parmesan, egg yolk, 00 flour, salt, pepper, and nutmeg. Mix with a fork until a soft, slightly sticky dough forms. Do not overwork it.
  3. Dust a rimmed baking sheet generously with flour. Using a tablespoon or small scoop, portion the dough into roughly walnut-sized balls, about 25 g each. Roll gently between floured palms to form a smooth ball.
  4. Place the shaped gnudi on the floured baking sheet. Refrigerate uncovered for at least 15 minutes to firm up.
Pan Fry the Gnudi
  1. Heat the olive oil in a 12-inch heavy skillet over medium-high heat until shimmering.
  2. Add the gnudi in a single layer, leaving space between each one. Do not crowd the pan, work in two batches if needed. Let them cook undisturbed for 2 to 3 minutes until a golden crust forms on the underside.
  3. Turn each gnudi carefully using a spoon or tongs. Cook for another 2 minutes on the second side until golden, then roll briefly to color any remaining sides, about 1 minute more.
  4. Transfer fried gnudi to a plate and repeat with the second batch if needed.
Make the Sage Butter and Finish
  1. Reduce heat to medium. Add the butter to the same skillet and let it melt, swirling occasionally.
  2. Once the butter foams and begins to smell nutty, add the sage leaves. They will sizzle and crisp in 30 to 45 seconds. Watch closely, the butter should turn pale amber but not dark brown.
  3. Return all gnudi to the pan and spoon the sage butter over them for about 30 seconds until coated and heated through.
  4. Plate immediately, dividing gnudi between four bowls. Spoon the remaining sage butter and crispy leaves over the top. Finish with a pinch of flaky salt and extra Parmesan if using.

Notes

If the dough feels too sticky to roll, add flour one teaspoon at a time rather than a large amount at once, over-flouring makes the gnudi dense rather than light.