San Sabino style Ricotta Gnudi with roasted grape sauce

Serves: 4

INGREDIENTS

Whole-milk ricotta: 16-ounce container (excess moisture removed)

Parmigiano-Reggiano cheese: 1 cup, freshly grated

All-purpose flour (or Italian 00 flour): 1 cup (plus more for dusting)

Eggs: 2 large (beaten)

Salt: 1 teaspoon

Ground nutmeg: A small pinch 

Seedless red or black grapes: 1.5 cups

Unsalted butter: 6 tablespoons

Hazelnuts: 1/3 cup (toasted and roughly chopped)

Fennel liqueur (like Sambuca, Finocchietto, or Pernod): 1 splash

Olive oil, salt, and black pepper

METHOD

Dry the Ricotta: Spread the ricotta in an even layer across a large, paper-towel-lined plate. Pat firmly with more clean paper towels until the cheese feels firm, dry, and clay-like.

Mix the Dough: In a large bowl, gently combine your dried ricotta, Parmesan, beaten eggs, salt, and nutmeg. Fold in the flour just until a soft, slightly sticky dough forms (do not overmix, or they will get tough).

Shape: Lightly flour your hands. Scoop 1 tablespoon of dough at a time and gently roll into smooth, small balls. Rest them on a floured baking sheet for 15–20 minutes to help them set.

Boil: Bring a large pot of salted water to a gentle simmer (a rolling boil will break them). Drop the gnudiin batches; once they float to the top, give them about 1 more minute, then remove gently with a slotted spoon.

Roast the Grapes: Preheat your oven to 400°F (200°C). Toss the grapes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast for 15–20 minutes until the grape skins begin to wrinkle and slightly burst.

Brown the Butter: Melt your butter in a large skillet over medium-low heat. Swirl the pan occasionally for 3 to 4 minutes until the butter foams, develops small golden-brown specks, and smells nutty.

Deglaze & Combine: Carefully splash a small amount of your fennel liqueur into the hot brown butter to deglaze the pan. Toss in the roasted grapes and chopped hazelnuts, stirring to warm everything through.

Assemble: Transfer your boiled, drained gnudi directly into the skillet with the grape and hazelnut butter. Gently swirl to glaze the pasta, then serve immediately topped with extra grated Parmesan cheese.