Ricotta Gnudi
- 1 pound semolina flour
- 1 pound sheep’s-milk ricotta
- A 1-ounce chunk of Parmesan, finely grated
- 1 teaspoon kosher salt
- 7 tablespoons slightly chilled unsalted butter
- 20 good-sized sage leaves
- A handful of finely grated Parmesan
- This recipe is vegetarian
- Produce
- Sized sage, good leaves (20)
- Cooking & Baking
- Kosher salt (1 teaspoon)
- Semolina flour (1 pound)
- Dairy
- Butter, unsalted (7 tablespoons)
- Parmesan (1 1-ounce chunk)
- Parmesan (1 handful)
- Sheep’s-milk ricotta (1 pound)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 26, 2012 (10 months ago).
72 people saved this recipe.
