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Ricotta Gnudi with Brown Butter Tomatoes
Get a taste of Italy with this simple ricotta gnudi with brown butter tomatoes and turn it into a homemade classic!
YIELDS
4
Ingredients
For the gnudi
- 2 cups full fat ricotta cheese
- 1 garlic clove, minced
- 1 egg
- ¾ cup finely grated Parmigiano-Reggiano cheese
- ppinch of freshly grated nutmeg
- salt & pepper
- ½–¾ cup all-purpose flour, plus more for dusting
For the brown butter tomatoes
- 1/4 cup unsalted butter
- 1 tablespoon heavy cream, optional
- 2 cups cherry tomatoes, halved
- salt & pepper
- 1 lemon, zested and juiced
- fresh basil
- Parmigiano-Reggiano cheese
Directions
- For the gnudi, combine the ricotta, garlic, and egg in a medium bowl. Stir in the Parmigiano-Reggiano cheese and nutmeg and season with salt and pepper. Add in ½ cup of flour and mix just until combined. You should be able to roll a small amount of the mixture into a ball without it sticking to your hands too much. If it does, add the remaining flour and mix just to combine.
- Dust a rimmed baking sheet with an even layer of flour and, using a standard tablespoon or a small cookie scoop, scoop the mixture into golf ball-sized gnudi. Transfer to the prepared baking sheet, toss in the flour, roll each into a ball, and set aside while you prepare your sauce.
- For the brown butter tomatoes, add the butter and cream (if using) to a large skillet and set it over medium heat. Allow the butter to melt, foam up, and brown, stirring occasionally. As soon as the butter is golden, carefully add in the tomatoes, season with salt and pepper, and cook for another 2 to 3 minutes or until the tomatoes cook down and get a little saucy. Stir in the lemon zest and juice, and turn the heat down to low to keep warm.
- Bring a large pot of salted water to a boil and drop in the gnudi to cook in two batches for 4 to 5 minutes each or about 1 minute after they have floated to the surface. As the gnudi finish cooking, transfer them using a slotted spoon to the brown butter tomatoes. When all the gnudi are done, turn the heat under the sauce and gnudi up to medium. Add a few splashes of the cooking water to the pan to bring to a simmer. Cook until the sauce has thickened slightly and everything is heated through.
- Serve the gnudi topped with lots of fresh basil and a shaving of Parmigiano-Reggiano cheese.
