Ricotta Gnudi with Brown Butter & Sage
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
Pillowy ricotta dumplings – much softer than gnocchi – dressed simply with brown butter and sage. A Tuscan treasure.
Ingredients
- 500g good-quality ricotta, well-drained
- 80g Parmigiano-Reggiano, finely grated
- 2 egg yolks
- 80g "00" flour, plus extra for dusting
- 100g unsalted butter
- 8 fresh sage leaves
- Pinch of nutmeg, salt, white pepper
Method
- 1
Mix ricotta, Parmigiano, egg yolks, flour, nutmeg, salt, and pepper to a soft dough.
- 2
Roll into small oval shapes on a floured surface. Refrigerate 20 minutes to firm up.
- 3
Bring a large pot of salted water to a gentle simmer – not a rolling boil.
- 4
Drop gnudi in batches. They are ready when they float to the surface, about 2–3 minutes.
- 5
Meanwhile, melt butter in a wide pan until golden and nutty. Add sage leaves and crisp briefly.
- 6
Drain gnudi and toss gently in the brown butter. Serve immediately.
Phase 2: Days 4–10 (Soft solids)
What you can eat now
From day 4 onwards you can introduce very soft solids, think scrambled eggs, yoghurt, soft-cooked fish, and well-mashed vegetables. Avoid anything with hard edges, seeds, or that requires biting.
💡 Tip
For Phase 2, ensure gnudi are cooked until completely soft and avoid any crust.
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