The only way to describe ricotta gnudi is that it's light, fluffy, cheesy goodness. We've been making an adapted version of this Ricotta Gnudi recipe from House & Home for years. They call it "rich and satisfying" — and we definitely agree.
You start out with naked little dumplings, which transform when you fry them up in some browned butter and sage (they also go nicely with a pomodoro sauce). Serve smaller portions as an appetizer, or a bigger portion for an entree.
Prep: 20 minutes
Cook time: 3-4 minutes
Yield: 36 gnudi
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