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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.

Course Main, Main Course, Side, Side Dish
Cuisine Italian, Main, Vegetarian
Keyword brown butter gnudi, homemade gnudi, homemade gnudi recipe, homemade ricotta gnudi, homemade spinach gnudi, lemon brown butter sauce, ricotta gnudi recipe
Prep Time 40 minutes
Cook Time 15 minutes
Servings 4

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

  1. 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.

  2. 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

  1. Bring a large pot of generously salted water to a boil.

  2. 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!

  3. Generously flour a clean work surface. Divide the dough into 6 equal portions.

  4. 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

  1. 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

  1. 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.

  2. 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.

  3. Serve immediately with additional Parmigiano Reggiano, flaky sea salt, freshly cracked black pepper, and a little extra lemon zest, if desired.