Gnudi Recipe America’s Test Kitchen: Pillowy Ricotta Dumplings With Brown Butter Sage

Mastering gnudi—the delicate Italian ricotta dumplings—requires precision, but the results are worth every step. This recipe delivers pillowy-soft dumplings with a tender interior, inspired by America’s Test Kitchen’s meticulous approach. The secret lies in balancing ricotta, flour, and eggs to create a dough that holds its shape while remaining light.

Once formed, these dumplings cook in minutes, emerging from simmering water with a gentle bounce. Paired with nutty brown butter and crisp sage, they transform into a dish that rivals any restaurant version. The contrast of creamy ricotta and savory sage makes every bite unforgettable.

Ingredients for Gnudi Recipe America’s Test Kitchen

These nine meticulously selected ingredients—centered around whole-milk ricotta and Parmigiano-Reggiano—create America’s Test Kitchen’s signature pillowy gnudi with restaurant-quality results.

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The ricotta quality is non-negotiable for optimal texture. Whole-milk ricotta from brands like Calabro or Polly-O yields the creamiest results, as their higher fat content prevents graininess. Drain overnight in cheesecloth to eliminate excess moisture—critical for dough cohesion. For the Parmigiano-Reggiano, avoid pre-grated varieties; their anti-caking agents compromise meltability. Specialty cheese shops or Whole Foods offer freshly cut wedges with superior flavor profiles.

For dietary adaptations, gluten-free 1:1 baking flour substitutes effectively for all-purpose, though texture may vary slightly. Nutmeg can be omitted if unavailable, but its warm depth enhances the ricotta’s creaminess. When browning butter, European-style butter with higher fat content (like Plugrá) develops richer nutty notes. Sage leaves must be fresh—dried sage lacks the delicate aroma required for this preparation.

Prepare components simultaneously for efficiency. The drained ricotta can be refrigerated for 24 hours before use. Formed gnudi rest on a floured tray, covered, for up to 4 hours before cooking. Brown butter sauce holds at room temperature for 1 hour—reheat gently to preserve sage crispness. Leftovers reheat poorly; consume immediately for ideal texture.

Step-by-Step Instructions for Pillowy Ricotta Dumplings

Master the technique for delicate, cloud-like gnudi with this precise method and brown butter sage finish.

Step 1: Prepare the Ricotta Mixture

Begin by ensuring your 16 oz Whole-Milk Ricotta Cheese has been thoroughly drained overnight in cheesecloth. Transfer it to a large bowl and break it up with a rubber spatula until smooth. Add the 2 whole Large Eggs, 0.5 cup Parmigiano-Reggiano Cheese, 1 tsp Kosher Salt, 0.25 tsp Freshly Ground Black Pepper, and 0.125 tsp Fresh Nutmeg.

Mix gently but thoroughly until completely combined. The texture should resemble thick, smooth batter. Avoid overmixing, as this can make the gnudi dense rather than light and airy. The ricotta should be the dominant texture, with other ingredients evenly distributed throughout.

Step 2: Incorporate the Flour

Sprinkle the 0.75 cup All-Purpose Flour evenly over the ricotta mixture. Using a gentle folding motion with your spatula, incorporate the flour just until no dry spots remain. The dough should be soft and slightly sticky but hold its shape when formed.

Cover the bowl with plastic wrap and refrigerate for 30 minutes. This resting period allows the flour to fully hydrate and the mixture to firm up slightly, making it easier to shape. The chilled dough should feel cohesive when pressed between your fingers but still maintain a delicate, pillowy texture.

Step 3: Shape and Cook the Gnudi

Bring a large pot of salted water to a gentle simmer. Using lightly floured hands, portion the dough into 1-inch balls (about 1 tablespoon each). Work quickly but gently to maintain their shape. You should get approximately 24 gnudi from this mixture.

Carefully lower the gnudi into the simmering water in batches, being careful not to overcrowd the pot. Cook for 3-4 minutes until they float to the surface and appear slightly puffed. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain briefly.

Step 4: Brown the Butter and Sage

In a large skillet over medium heat, melt the 0.5 cup Unsalted Butter cut into pieces. Once melted, add the 24 whole Fresh Sage Leaves and cook for 2-3 minutes, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma. The sage leaves should crisp slightly but not burn.

Immediately add the cooked gnudi to the brown butter and gently toss to coat. Cook for an additional 1-2 minutes until the gnudi develop a light golden color on their exterior. The butter should form a light, glossy sauce that clings to each dumpling.

Step 5: Finish and Serve

Transfer the gnudi to a serving platter, spooning the brown butter and crisp sage leaves over the top. Drizzle with the 1 tbsp Extra-Virgin Olive Oil and sprinkle with additional Parmigiano-Reggiano Cheese. The finished gnudi should have a delicate exterior with a creamy, ricotta-rich interior.

Serve immediately while hot. Each bite should offer a contrast between the crisp sage, nutty brown butter, and the pillowy ricotta dumplings. The texture should be tender yet holding its shape, with no grittiness from the flour.

Creative Variations of This Dish

Herb-Infused Variation

For a brighter flavor profile, add 2 tbsp finely chopped fresh chives and 1 tbsp lemon zest to the ricotta mixture. The chives add a delicate onion-like note while the lemon zest cuts through the richness. I love this version in spring when fresh herbs are abundant. 🌿

Spicy Arrabbiata Twist

Swap the brown butter sauce for a quick spicy tomato sauce. Sauté 3 minced garlic cloves in 3 tbsp olive oil, add 1 (28 oz) can San Marzano tomatoes, ½ tsp red pepper flakes, and simmer for 15 minutes. Toss cooked gnudi in this sauce for heat lovers.

Gluten-Free Adaptation

Replace the all-purpose flour with ¾ cup gluten-free 1:1 baking flour (I recommend King Arthur Measure for Measure). The texture will be slightly more delicate, so handle the dough with extra care. Let the mixture rest for 45 minutes before shaping to improve cohesion.

Mushroom & Thyme

Add ½ cup finely chopped sautéed mushrooms (cremini or wild) to the ricotta mixture along with 1 tsp fresh thyme leaves. The earthy mushrooms complement the creamy ricotta beautifully. Brown the butter with 4 sprigs fresh thyme instead of sage for a woodsy aroma.

Lemon-Ricotta Version

Increase the lemon zest to 2 tbsp and add 1 tbsp lemon juice to the ricotta mixture. The acidity brightens the dish wonderfully. Serve with a sprinkle of toasted pine nuts for crunch. This variation reminds me of sunny Italian coastlines. 🌞

Pan-Fried Crispy Gnudi

After boiling, let the gnudi cool slightly, then pan-fry in 2 tbsp olive oil over medium-high heat for 2 minutes per side until golden. This creates a delightful textural contrast between the crispy exterior and creamy interior. Perfect for those who love extra crunch!

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