Ricotta, Bitter Greens & Basil Gnudi w/ Butter Sauce
by
Scott Conant
A silky, chef-level butter sauce stabilized with a simple technique, paired with bright, fresh marinara for a perfectly balanced finish.
Prep Time:
12 hours (includes ricotta draining)
Cook Time
30 Minutes
Serves:
6 Servings
Level:
Intermediate
Gnudi
1 lb 3 oz whole milk ricotta (drained overnight)
2 large egg yolks
9 oz finely grated Parmigiano Reggiano
6 oz panko breadcrumbs
¾ teaspoon kosher salt
1 small bunch broccoli rabe (trimmed)
1 small bunch kale (stems removed)
4 oz spinach
1 packed cup fresh basil leaves
⅓ cup extra virgin olive oil
3 shallots (thinly sliced)
2 garlic cloves (thinly sliced)
1½ teaspoons crushed red pepper
¾ to 1 cup “00” flour
Fine semolina (for dusting)
Butter Sauce + Marinara Finish
Butter
Pasta cooking water
Cornstarch (for slurry)
Marinara sauce (preferably fresh/simple style)
Salt (to taste)
Ingredients
Step 1: Drain the Ricotta
Drain ricotta overnight in cheesecloth until dry, fluffy, and able to hold its shape.
Step 2: Cook the Greens
Heat olive oil over medium-low heat. Add shallots, garlic, and crushed red pepper and sweat gently (no browning). Add broccoli rabe first and cook until tender. Add kale and cook until softened. Finish with spinach and basil, cooking until everything is fully wilted and combined. Season lightly.
Step 3: Cool & Remove Moisture
Spread greens on a tray to cool completely. Wrap in cheesecloth and squeeze out all excess moisture.
Step 4: Chop & Build the Mixture
Finely chop the greens. In a bowl, combine ricotta, egg yolks, Parmigiano, panko, and salt. Mix gently until smooth. Fold in greens. Add flour gradually until the mixture holds together. Step 5: Shape the Gnudi
Dust a tray with semolina. Shape mixture into soft quenelles or ovals. Do not compress. Let rest in the fridge for 30–45 minutes.
Step 6: Cook the Gnudi
Bring a pot of salted water (should taste like broth, not the ocean) to a gentle simmer. Add gnudi in batches. Once they float, cook 30–45 seconds more, then remove carefully.
Step 7: Make the Butter Sauce
In a pan, add a ladle of pasta water. Whisk in a small cornstarch slurry to stabilize. Gradually whisk in butter to create a smooth, silky emulsion. Adjust with more liquid as needed and season lightly.
Step 8: Heat the Marinara
Warm marinara sauce separately, keeping it bright and fresh.
Instructions
Gently toss gnudi in the butter sauce to coat. Plate and spoon marinara alongside or over the top for contrast.