Brown Butter Ricotta Gnudi with Lemon & Herbs are pillowy, tender ricotta dumplings tossed in a garlicky brown butter sauce with lemon zest, fresh herbs, Parmigiano Reggiano, flaky salt, and cracked black pepper. They feel restaurant-worthy but are surprisingly approachable to make at home.
Some recipes have a funny way of finding you again.
My mom and I were cleaning out an old binder of recipes recently when a wrinkled piece of paper slipped from between the pages. It was a recipe for gnudi from AIDA Bistro, a beloved local restaurant that closed years ago. I honestly couldn’t remember the last time we’d made it, but finding that recipe instantly brought me back.
Instead of tucking it back into the binder, we decided it deserved another chance – this time a brown butter ricotta gnudi with lemon and herbs!
Bringing back an old favorite
While the original recipe was my starting point, I ended up making this version my own, from tweaking the gnudi themselves to finishing them with a garlicky brown butter sauce, fresh herbs, lemon, and plenty of Parmigiano Reggiano. I hope it honors the spirit of a dish we loved while becoming something new at the same time. The result is rich without feeling heavy, bright from the lemon and herbs, and exactly the kind of meal that feels special enough for a dinner party but simple enough for a cozy weeknight at home.
Lately, I’ve been thinking a lot about the stories recipes carry with them. Some remind us of favorite restaurants, others of family dinners or holidays, and some quietly wait inside an old recipe binder until the perfect moment comes along.
Homemade Gnudi Are Easier Than You Think
If you’ve never made gnudi before, don’t let the fancy Italian name fool you. They’re surprisingly simple to make and much more forgiving than homemade pasta. The dough comes together in one bowl, is gently rolled into ropes, cut into bite-sized pieces, and cooked just until they float. Think of them as soft ricotta dumplings rather than a complicated pasta project. They’re approachable, comforting, and well worth the little bit of hands-on time.
Why You’ll Love Making Homemade Gnudi
- No pasta machine required.
- Made with simple pantry and refrigerator staples.
- Ready in about an hour from start to finish.
- The brown butter sauce comes together while the gnudi cook.
- Restaurant-worthy results with surprisingly little effort.
- You can use whatever herbs you have on hand/in the garden!
If you’ve been curious about making gnudi but have always assumed they were too fussy, I hope this recipe changes your mind. They’re wonderfully rustic by nature, so don’t worry about making every piece perfectly uniform! That’s part of their charm. Once they’re tossed in warm brown butter, fresh herbs, lemon zest, and plenty of Parmigiano Reggiano, they’ll look and taste like something straight from your favorite neighborhood Italian restaurant.
What You’ll Need
One of my favorite things about this recipe is how simple the ingredient list is. Ricotta, spinach, parm, flour, eggs, garlic, butter, lemon, and a handful of fresh herbs come together to create something that feels incredibly special. As always, you can find the full list of ingredients and measurements in the recipe card below.
A Few Tips for Success
- Drain your ricotta well. The drier your ricotta, the lighter and more tender your gnudi will be. If it seems especially wet, let it drain in a fine mesh sieve or cheesecloth before getting started.
- Don’t overwork the dough. Mix everything together just until combined. Overmixing can make the gnudi dense instead of pillowy.
- Flour generously. A lightly floured work surface and baking sheet will keep the gnudi from sticking while you shape them.
- Watch for the float. Just like fresh pasta, the gnudi are done once they float to the surface of the water. They only need another minute or so before they’re ready.
- Save a little pasta water. A splash of the cooking water helps the brown butter sauce cling beautifully to every bite.
These brown butter ricotta gnudi are rich enough to stand on their own, but they’re also lovely served with a simple arugula salad, roasted asparagus, grilled broccolini, or crusty sourdough to soak up every last bit of the brown butter sauce. A crisp glass of Sauvignon Blanc or Pinot Grigio would be lovely here too.
I hope this recipe finds its way into your own collection, whether it’s tucked into a favorite cookbook, scribbled onto a recipe card, or saved in a well-loved binder for years to come.
If you love this recipe, you will also love:
Eggplant Caponata Pasta with Smoked Mozzarella
Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
Green Olive Pasta with Toasted Lemon Breadcrumbs and Herbs
Creamy Spinach Artichoke Orzo
Butternut Squash Gnocchi with Vodka Sauce
Broccoli Pesto Pasta with Roasted Vegetables
Braised Pork Ragu Pasta
Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Brown Butter Ricotta Gnudi with Lemon & Herbs
Brown Butter Ricotta Gnudi with Lemon & Herbs are pillowy, tender ricotta dumplings tossed in a garlicky brown butter sauce with lemon zest, fresh herbs, Parmigiano Reggiano, flaky salt, and cracked black pepper. They feel restaurant-worthy but are surprisingly approachable to make at home.
Ingredients
For the gnudi
- 5 ounces baby spinach
- 3½ cups all-purpose flour, plus more for dusting
- freshly cracked black pepper
- 1 teaspoon kosher salt
- 16 ounces whole milk ricotta
- 4 large eggs
For the brown butter sauce
- 6 tablespoons salted butter
- 2 cloves garlic, very finely chopped
- zest of 1 lemon
- squeeze of lemon
- ¼ cup finely chopped fresh herbs (such as parsley, chives, dill, and/or basil)
- ¾ cup freshly grated Parmigiano Reggiano, plus more for serving
- flaky sea salt
- freshly cracked black pepper
- ¼ cup reserved gnudi cooking water, if needed
Instructions
Prepare the Spinach
Bring a medium pot of water to a boil. Add the spinach and blanch for 30 seconds, then immediately transfer it to an ice bath to stop the cooking.
Once cool, squeeze out as much moisture as possible using your hands, then press the spinach between paper towels until very dry. Finely chop and set aside.
Make the Gnudi
Bring a large pot of generously salted water to a boil.
In a large bowl, add the flour, kosher salt, and a few turns of freshly cracked black pepper. Whisk to combine and create a well in the middle. Add the ricotta, eggs, and spinach. Mix just until a soft dough forms - it will be sticky. I usually start with a wooden spoon, then switch to my hands!
Generously flour a clean work surface. Divide the dough into 6 equal portions.
Working with one portion at a time, a plenty of flour on your hands and surface, gently roll the dough into a rope, about 1 inch thick. Use a floured paring knife to cut the rope into 1-inch pieces. Transfer the gnudi to a generously floured baking sheet while you shape the remaining dough.
Cook the Gnudi
Cook the gnudi in 3 batches, gently lowering them into the boiling water. Once they float to the surface, cook for about 1 minute longer (about 5 minutes total), then remove with a slotted spoon. Before draining the gnudi, reserve about ½ cup of the cooking water. Set gnudi aside in a colander or heatproof bowl.
Make the Brown Butter Sauce
Melt the butter in a medium saucepan or skillet over medium heat. Once it has melted, start whisking constantly for 3-4 minutes. Watch carefully, as it can burn easily. The butter will begin to bubble, get a little foamy, and develop a golden brown color with a nutty aroma. Once the little brown bits start to appear, keep cooking for about a minute, until the butter is golden brown, but not too dark. Remove from heat immediately and stir in the garlic. The residual heat will gently cook the garlic without burning it.
Add the cooked gnudi to the skillet along with the lemon zest, lemon juice, chopped herbs, and Parmigiano Reggiano. Toss gently until the Parmigiano melts into the brown butter sauce, adding a splash or two of the reserved cooking water as needed to create a silky coating.
Serve immediately with additional Parmigiano Reggiano, flaky sea salt, freshly cracked black pepper, and a little extra lemon zest, if desired.
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