Pink Ricotta Gnudi

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Preparation: 45 minutes
Cook: 5 minutes
Servings: 2 


3.5 oz (100g) (about 1 medium sized) raw beetroot skin still on
8.8 oz (250g) 1 cup ricotta good quality
1 egg
1/2 cup (70g) flour
1/3 cup (75g) Parmesan freshly grated
1/2 tsp nutmeg
½ unwaxed lemon for zest
Salt and pepper 

For the Sauce:
1/3 cup (70g) butter
5-6 sage leaves
lemon zest for garnish  


Preheat the oven to 180C (350F). 

Wrap the beetroot in foil. You can cut the stalks down to 2cm (about 1 inch) but do not be tempted to cut more or peel the beetroot or you will lose the vibrant color. Place the wrapped beetroot in the oven and roast for 45 minutes or until cooked through. Carefully open the foil and let it cool. 

Use gloves for the next step to not stain your hands. The skins from the cooled beetroot will come off very easily, remove them and chop the beetroot. Place in a food processor or use a blender and blitz to a rough purée. 

Add the ricotta, egg, Parmesan, nutmeg, lemon zest and a good pinch of salt and pepper to a bowl and mix to combine. 

Add the pureed beetroot to the ricotta mixture and mix to combine (It is fine if there are some small chunks of beetroot in it). 

Sift in the flour and mix to combine then cover with cling film and place in the fridge for 1-2 hours. 

After the mixture has chilled, bring a large pot of salted water to a boil. Using wet hands (important) roll the gnudi into balls around 1 tbsp of mixture at a time and place on a plate or tray lightly dusted with flour. 

Place the gundi in boiling water. When they rise to the surface, they are done. 

Meanwhile melt butter in a frying pan until bubbly, add sage leaves and fry for a minute then add the cooked gnudi. Toss in the butter and serve with fresh lemon zest and a small sprinkle of salt. 

*Beetroot will stain your hands when peeling the skin so wearing gloves is recommended. 
*If you leave the mixture for longer than 1-2 hours you might notice juice from the beetroot leaking out from the ricotta, simply mix it back together to combine again.
*Always use wet hands when shaping the gnudi to stop them sticking to your hands.
*When the gnudi rise to the surface of the water they are ready. They should take about 3-4 minutes.
*Double this recipe to serve more people. 

Original Recipe

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