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Ricotta Gnudi in Brown Butter Sauce



– 1 cup Real California ricotta cheese – ½ cup Real California Dry Jack cheese – 3 tablespoons Real California salted butter – 2 whole eggs (beaten) – 1 teaspoon fresh thyme – 1 teaspoon ground nutmeg – ½ teaspoon black pepper – ½ teaspoon salt – ½ cup all-purpose flour – 2 cups semolina flour – 8 fresh sage leaves
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In a large bowl, mix Real California ricotta cheese, eggs, thyme, nutmeg, salt and pepper. Mix in flour and fold until large ball forms. Make 1-inch balls and roll in separate bowl with semolina flour until lightly coated. Refrigerate for 30 minutes.

Boil the gnudi balls in pot of water. Gnudi will float when cooked. Prepare the butter sauce by adding butter to sauté pan and cook on low to medium heat until butter begins to foam, and then add sage and mix. Plate the gnudi and generously spoon butter sauce over the top. Finish by sprinkling on Real California Dry Jack cheese.

Serves 2