Ricotta and Black Pepper Nutti with Sage and Melted Butter
5 servings
30 minutes
Nudi made from ricotta and black pepper with sage and melted butter are delicate Italian dumplings that resemble a cloud melting in your mouth. This recipe has roots in Tuscan cuisine, where simplicity and depth of flavor are valued. Ricotta, stripped of excess moisture, gains density, while black pepper highlights its softness with a spicy note. Fried sage and melted butter give the dish a nutty aroma and silky texture. Nudi is served hot, soaked in aromatic butter sauce and sprinkled with parmesan. They can be served as a light main dish or a delicate accompaniment to meat and vegetable sides. This recipe embodies culinary minimalism, where every detail plays an important role in creating a harmonious flavor ensemble.
1
Place 3 layers of paper towels or 1 clean kitchen towel on a large plate. Next, transfer the ricotta directly onto the towels and smooth it out with a silicone spatula. Cover the cheese with an additional 3 layers of towels or 1 clean kitchen towel and, pressing down firmly with your palms, squeeze out the excess moisture. Remove the top towels.
- Ricotta cheese: 500 g
2
Transfer the ricotta to a large bowl, add parmesan and generously sprinkle with black pepper. Then gently mix the mixture with a silicone spatula and add salt. Spread the cheese in a thin layer on a plate and place it in the freezer for 15 minutes.
- Ricotta cheese: 500 g
- Grated Parmesan cheese: 60 g
- Ground black pepper: to taste
- Salt: to taste
3
Meanwhile, pour half of the semolina into a large bowl and the other half into a baking dish measuring 24*30 cm. Once the ricotta cools, transfer it to the large bowl and use an ice cream scoop to form small balls. Roll the balls in semolina and place them in the baking dish.
- Semolina: 4 glasss
- Ricotta cheese: 500 g
4
Repeat the same with the remaining cheese. You should have 16-20 gnocchi. Cover the dish with plastic wrap and place it in the refrigerator for 1-3 days. Gnocchi need to be turned once a day. Once a crust forms, gnocchi can be frozen. Transfer them to a plate and place in the freezer for 1 hour. Gnocchi can be stored in the freezer for up to 2 months. Before serving, gnocchi should thaw in the refrigerator under wrap for 12 hours.
5
In a medium-sized saucepan over medium heat, heat 2 tablespoons of butter until foamy and browned. Then add sage leaves, lightly salt, and continue cooking the leaves for 2 minutes until crispy. Using tongs, transfer the leaves to a paper towel. Reserve the browned butter for later use.
- Butter: 6 tablespoons
- Fresh sage: 15 pieces
- Salt: to taste
6
Bring well-salted water to a boil in a large pot and add the gnocchi to the boiling water for 3 minutes, stirring gently. Use a slotted spoon to transfer the gnocchi to the pan with oil, ensuring enough pasta water gets into the pan.
- Ricotta cheese: 500 g
7
Place the pan on high heat and shake it occasionally for 1 minute until the water and oil combine into a creamy sauce. Season to taste.
- Salt: to taste
8
Transfer the gnocchi with the butter sauce to a warm serving dish or individual plates, garnish with sage leaves on top, and drizzle with melted butter. Sprinkle with parmesan, black pepper, and serve.
- Fresh sage: 15 pieces
- Butter: 6 tablespoons
- Grated Parmesan cheese: 60 g
- Ground black pepper: to taste