By request from my previous video for Pesto Genovese, I show you how I make my ricotta gnocchi and why they are naked or gnudi. Why are yours falling apart? I show you my secrets on how to cut them into these unusual pyramid shapes.

Ricotta Gnudi with Brown Butter Parsley Sauce

2 eggs , lightly beaten
500 gm whole milk ricotta, drained very well
1 cup – 1 ½ cups all purpose flour (150 gm – 225 gm )
3 Tbsp. grated Parmiggiano cheese ( 45 ml)
Salt and pepper to taste

Brown Butter Parsley Sauce
2 - 3 Tbsp. butter (25-45 gm )
2 large cloves garlic smashed
Handful of fresh chopped leaves, whole, patted dry
cracked black pepper
grated Pecorino cheese , optional for sprinkling on top

If ricotta is wet, drain in cheese cloth for several hours over a bowl or overnight. Discard water in bottom of bowl.

Prepare a medium baking sheet by covering with parchment paper and dusting generously with semola- fine semolina flour. Set aside. Alternatively use just flour.

In a medium bowl combine the eggs and ricotta and stir until smooth. Add the parmigiano , salt and pepper. Stir to blend. Sprinkle with half the flour and blend in bowl with rubber spatula. Sprinkle board with some more of the measured flour. Knead gentle as shown in video until mixture holds together and is slightly tacky to the touch. Roll into a log. Cut in half with sharp knife.

Working with one piece at a time , generously flour surface and roll into a rope about 2 ft long and ¾ “ thick. Using a sharp knife or pastry cutter cut into ½” thick pyramids and transfer immediately to prepared baking sheet.
Place in freezer while rolling remaining dough.

Repeat with remaining dough. Freeze gnudi until ready to boil. – for minimum 1 hour . You can freeze leftover gnocchi in a sealed bag for easy cooking another time.

Bring water to a boil and add salt.

Meanwhile, for sauce combine the butter and garlic in a small pan over medium heat for about 2 minutes until butter is just noisette and garlic is just golden. Remove from heat and removed garlic.* At this point add your gnudi to the boiling water and cook for approximately 3 -4 minutes , until all the gnocchi hold their shape and float to the top . Using a spider divide the gnocchi into plates.

Return the melted

Serves 4- 6
* For a more pungent garlic flavour, finely mince the garlic and add it to the pan after you add the parsley and it's off the heat , to prevent burning.