You could think of gnudi as ravioli without the shell, or as ricotta dumplings. But if you’re a fan of cheese and butter, you couldn’t find a more decadent dinner.
Though there’s a little prep, this recipe is pretty straightforward. And if you’re looking to impress a dinner guest or a date, this is the meal to do it.
We highly recommend using semolina flour and not trying to substitute all-purpose. Semolina is much coarser and is what is typically used to make pasta. It will give the gnudi a thin, pasta-like coating, as opposed to a powdery, breading-like coating you’d get from all-purpose. (You can find it in most grocery stores, but also
.css-a3mbhf{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:inherit;text-underline-offset:0.25rem;color:#0A5C80;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;word-break:break-word;}.css-a3mbhf:hover{color:#000000;text-decoration-color:#0A5C80;}
here’s a link to buy it online.)
Directions
.css-j01fd6{padding:0rem;margin:0rem;}.css-30bchp{list-style:none;margin:.5rem 0 0;font-size:1.1875rem;line-height:1.6;font-family:Charter,Georgia,Times,Serif;}.css-30bchp:first-of-type{margin-top:0rem;}.css-30bchp ol{list-style:none;counter-reset:item;margin:0rem;padding:0rem;}.css-30bchp ol>li{position:relative;}.css-30bchp li span{font-weight:bold;color:#0A5C80;margin-top:0.625rem;margin-bottom:0.625rem;font-size:1.3125rem;line-height:1.3;font-family:Kepler,Kepler-fallback,Helvetica,Arial,Serif;text-transform:capitalize;}.css-30bchp em{font-style:italic;font-family:Charter,Georgia,Times,Serif;}.css-30bchp strong{font-family:Charter,Georgia,Times,Serif;font-weight:bold;}
- .css-9wvcvc{font-family:Charter,Georgia,Times,Serif;font-size:1.1875rem;line-height:1.6;margin:0.9375rem 0 0 0.625rem;padding:0 0 0 1.25rem;}@media(min-width: 48rem){.css-9wvcvc{margin:0.9375rem 0;}}.css-9wvcvc b,.css-9wvcvc strong{font-family:inherit;font-weight:bold;}.css-9wvcvc em{font-style:italic;font-family:Charter,Georgia,Times,Serif;}.css-9wvcvc em,.css-9wvcvc i{font-style:italic;font-family:inherit;}.css-9wvcvc li{padding-bottom:0.625rem;}.css-9wvcvc strong{font-family:Charter,Georgia,Times,Serif;font-weight:bold;}.css-9wvcvc li::marker{color:#323232;}
- Step 1
.css-13o7eu2{display:block;}Preheat oven to 400°F. Stir together ricotta, Parmesan, flour, and eggs in a bowl. Season with salt and pepper. Using a small spoon or melon baller, divide mixture into 24 equal-size portions. Working one at a time, scoop 3 tablespoons of mixture using hands or a cookie scoop, then roll to form a roughly 1-inch ball. If mixture is too sticky, add up to an additional tablespoon semolina. Place in a large cast-iron pan or 9- by 13-inch baking dish. (Makes about 16 balls.) - Step 2Melt butter in a small saucepan over medium heat. Cook, stirring occasionally, until foam subsides and butter begins to turn a deep caramel color, 8 to 10 minutes; remove from heat. Stir in pine nuts and basil.
- Step 3Pour butter mixture over gnudi. Bake until golden brown, 15 to 20 minutes. Serve garnished with basil.
- Step 1