Ricotta Gnudi with Chanterelles and Sage

Light and airy, these gnudi go well with your favorite sauces.

By / Photography By Miya Kusumoto | April 27, 2017


Combine ricotta, Parmesan, egg, butter and nutmeg in a bowl and gently mix together using a rubber spatula. Add flour and fold mixture together, working from the outside to the inside, mixing until the ricotta mixture has absorbed the flour. Once absorbed, work the dough into a ball and sprinkle the outside with additional flour, so you can handle it.

Dust a baking sheet with flour. Using your hands, gently form small ping-pong sized balls with dough and place on baking sheet. Using a small fork, press each gnudi to flatten.  Cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours.

Fill a large pot with water. Generously salt and bring to a boil over high heat. In large saute pan, heat the olive oil over medium heat. Add the chanterelles and cook until golden brown. Reduce heat to low and add garlic and sage. Season with salt and cook for 1 to 2 minutes, stirring to prevent garlic from burning. Add butter, letting it melt, then bring the mixture to a light simmer, stirring until the sauce is emulsified. Remove from heat.

To cook gnudi, add each to the boiling water. Stir to prevent them from sticking together and cook until they float to the top, about 4 to 5 minutes. Place the butter sauce back over high heat. When gnudi are done, add them to the sauce and cook for 2 minutes, stirring gently. Add fresh water to gnudi and sauce if the sauce is too thick to coat the gnudi.

Heat grapeseed oil in a small pan over medium heat. When the oil is hot, add the sage leaves and fry on each side until crispy, about 30 seconds.

To serve, spoon the gnudi, chanterelles and sauce into a bowl. Top each with 2 or 3 fried sage leaves.


Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!






  • ½ pound fresh ricotta cheese
  • 1/8 cup Parmesan cheese, freshly grated
  • 1 egg, lightly beaten
  • 2 teaspoons unsalted butter, melted
  • 1/8 teaspoon nutmeg, freshly ground
  • 1/2 cup flour
  • 1/2 cup olive oil
  • 1/2 pound chanterelles
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon fresh sage, chopped
  • 1/4 cup unsalted butter
  • Sage leaves (2-3 leaves for each plate)
  • 1/3 cup grapeseed oil
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