Ricotta gnudi

Of all the at-home pastas and dumplings to make, gnudi are by far my favorite. They are the easiest, nearly impossible to mess up, and stuffed with cheese? Say less. Sign me up. This recipe makes 20 little gnudi, but it's up to you how many that serves. I find 5-6 to be a nice little portion alongside a protein, and 8 keep me plenty full. I pair these gnudi with a Calabrian butter sauce, but a pesto would also be equally good.

These fluffy ricotta dumplings are all about simplicity – here’s how to do them yourself

Enjoy the delicate, pillowy texture of ricotta gnudi, an Italian dumpling traditionally made with ricotta and Parmesan. Baked in a creamy cheese sauce, this dish is an exquisite treat that's both comforting and elegant.

Difficulty Level: ModeratePrep Time: 2.5 hoursCook Time: 15 minutesServing Size: 2-4 servingsIngredients: • 16 oz. whole milk ricotta, strained • 1/2 cup ‘00’ flour • 2 egg yolks • 1/2 cup Parmigiano Reggiano, finely grated • 1/4 tsp. salt • 6 tbsp. salted butter • 10-15 sage leavesDirections: 1. To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better)…

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