{"id":3916,"date":"2026-07-03T13:32:05","date_gmt":"2026-07-03T13:32:05","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3916"},"modified":"2026-07-03T13:32:05","modified_gmt":"2026-07-03T13:32:05","slug":"gnudi-di-ricotta-parmigiano-reggiano-e-limone-lemony-ricotta-and-parmesan-balls","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/gnudi-di-ricotta-parmigiano-reggiano-e-limone-lemony-ricotta-and-parmesan-balls\/","title":{"rendered":"Gnudi di Ricotta, Parmigiano Reggiano e Limone \/ Lemony Ricotta and Parmesan Balls"},"content":{"rendered":"<ul>\n<li class=\"p1\"><span class=\"s1\">300 g of fresh ricotta (cow\u2019s milk)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">60 g of grated parmesan <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of semola rimacinata ( re-milled semolina \/ durum wheat flour)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">nutmeg to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated zest of half an organic or non treated lemon (or more)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">For the buttery sage sauce:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 50-70 g of butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a small handful of sage leaves, washed and patted dry<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated Parmesan to finish <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some lemon zest for garnish<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Press the ricotta through a sieve making it creamier and easier to work with.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a medium to large bowl combine: the ricotta, lightly beaten egg, grated parmesan and lemon zest. Season with some salt and grated nutmeg. Mix well.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now, gradually add the semola, a tablespoon at a time, stirring all the while. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The mixture should be soft but compact, so you can work it with your hands easily. The ricotta gnudi dough will always be slightly sticky, especially when you don&#8217;t want to add too much flour like myself; wearing thin kitchen gloves makes it easier.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">With the help of a teaspoon or tablespoon (depending on the size you wish to obtain) form little balls from the ricotta mixture, I tend to stay with the size of a walnut.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the rolled gnudi onto a serving plate, which now has to be left in the freezer for 10-15 minutes, the time you\u2019ll need to boil the water.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bring a large pot of salted water to the boil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Immerse the gnudi, one by one, in the simmering water (you may have do it in batches), and boil for 4-5 minutes, until they come up to the surface.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whilst the ricotta balls are cooking melt the butter in a medium pan, once it starts to bubble add the sage leaves, and cook gently for a couple of minutes (allowing the sage leaves to infuse the butter).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Using a slotted spoon transfer the cooked gnudi onto a large serving plate or individual smaller plates.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Finish the dish by drizzling the buttery sage sauce all over the gnudi, sprinkling some grated parmesan on top and garnish with a freshly grated lemon zest.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Eat immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>300 g of fresh ricotta (cow\u2019s milk) 60 g of grated parmesan 1 egg 50 g of semola rimacinata ( re-milled semolina \/ durum wheat flour) nutmeg to taste salt to taste grated zest of half an organic or non treated lemon (or more) For the buttery sage sauce: about 50-70 g of butter a &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/gnudi-di-ricotta-parmigiano-reggiano-e-limone-lemony-ricotta-and-parmesan-balls\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Gnudi di Ricotta, Parmigiano Reggiano e Limone \/ Lemony Ricotta and Parmesan Balls&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3919,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[717,718,719,720,721],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3916"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3916"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3916\/revisions"}],"predecessor-version":[{"id":3922,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3916\/revisions\/3922"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3919"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}