Butter Toasted Gnudi Recipe

Drain ricotta

Line a fine-mesh sieve with a double layer of cheesecloth or paper towel set over a bowl. Spoon the ricotta into the sieve and let it drain in the refrigerator for 30–60 minutes until much of the excess moisture is gone. This prevents gummy gnudi.

Combine mixture

Transfer the drained ricotta to a large bowl. Add the grated Parmesan, egg, salt, pepper, and nutmeg. Mix gently with a rubber spatula until combined. Sprinkle the flour and semolina over the ricotta mixture and fold in gently until just incorporated. The mixture should be soft and hold shape when scooped; avoid overworking.

Chill and portion

Cover the bowl and chill the dough for 20–30 minutes to firm slightly, which makes shaping easier. Set a sheet pan lined with parchment and lightly dusted with flour or semolina nearby. Using two spoons or a small ice-cream scoop (about 1.5 tablespoons), portion dumplings and roll them lightly in floured hands to form rustic quenelles or small round dumplings about 1 inch / 2.5 cm. Lightly dredge each gnudi in flour/semolina and place on the prepared pan with space between.

Cook gnudi

Bring a large pot of salted water to a gentle simmer (not a rolling boil). Working in batches, drop 6–8 gnudi into the simmering water. They will sink then float when cooked, about 2–3 minutes after they rise. Use a slotted spoon to remove them to a plate lined with paper towel. Do not overcook; they should remain tender. Repeat with remaining gnudi.

Prepare butter

In a large wide skillet (nonstick or stainless steel), melt 4 tablespoons of the Amish butter with 1 tablespoon olive oil over medium heat. The oil raises the smoke point and helps even browning.

Toast gnudi

When the butter foam subsides and the skillet is hot, add the cooked, drained gnudi in a single layer leaving space around each. Toast undisturbed for 2–3 minutes until the bottoms are golden-brown. Gently flip each gnudi (use a thin spatula) and brown the other side 1–2 minutes. Transfer browned gnudi to a warm plate and tent loosely with foil.

Sauté aromatics

Add the remaining 2 tablespoons butter to the skillet. When it melts and begins to foam, add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Cook mushrooms

Increase heat to medium-high, add the chopped chanterelles, and spread into a single layer. Let them sear without moving for 2 minutes to develop color, then stir and cook another 2–3 minutes until tender and any liquid has evaporated. Season with 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt (adjust later if needed).

Deglaze & tomatoes

If using, pour in the 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits; cook 1–2 minutes until alcohol aroma dissipates and liquid reduces slightly. Add the halved yellow tomatoes and cook 1–2 minutes just to warm and soften while keeping shape. Stir in the chopped marjoram and lemon juice, adjust seasoning with up to 1/4 teaspoon more kosher salt and a pinch of pepper.

Finish

Return the toasted gnudi to the skillet gently nestling them among the mushrooms and tomatoes. Add the extra 1 tablespoon butter and spoon it over the gnudi for glossy finish. Heat gently 1 minute to meld flavors—do not over-stir to avoid breaking the dumplings. Taste and adjust salt/pepper.

Divide the gnudi, chanterelles and tomatoes among warm plates. Spoon pan juices and browned butter over the top. Sprinkle with the extra grated Parmesan and scatter microgreens or small marjoram sprigs. Serve immediately so the toasted sides stay crisp and the centers remain pillowy.