Gnudi with Sage Rose Brown Butter.

 Are you one of the people who think flowers are a waste as a gift? Do you think, "what's the point? They just die"?
Well I have to admit that I feel like that sometimes. Especially with Roses. I mean I love to get them, but after a few days I see them start to lose their strength, and I know it's only a matter of time before they are just tossed in the trash and forgotten about. This year a have a plan for your Valentines Day left over roses... Eat them!!!
That's right. Eat them!
I checked online and they are completely safe to eat, and the first thought that popped into my head was to make a Sage Brown Butter sauce and toss the Rose petals in. I tested it, and it worked perfect. The flower petals added only a slight floral favor, but did not interfere at all with the classic taste of the Sage Butter sauce. Now I had to figure out what to put the sauce on. My mind went to the last time I had it which was at Il Buco Alimentari& Vineria with Gnudi.
If you remember from my post about this amazing restaurant, Gnudi are basically "naked Ravioli". Almost like Ricotta dumpling, but very light. So light they are hard to stop eating.

Having no recipe I needed to look around online, and see how people are making them, and as usual there were many different versions. I read a few and came up with one that seemed as simple as possible, and with as little in it as possible. I wanted to see if I could make this a recipe that was elegant, but simple enough for anyone. I think I accomplished it! 

Here is what you'll need;

About 3 cups of all purpose flour
One and one half cup Ricotta Cheese
Two whole eggs and one yolk
One cup - plus extra for plating of a grated cheese of your preference. (Parm, Romano, etc..)
A table spoon or two of chopped flat leave parsley
Salt and Pepper to taste.
A pinch or 2 of nutmeg
One stick of butter
About 10 Sage leaves
1-2 Roses.

In a bowl mix the Ricotta, the eggs and yolk, the cheese, the parsley, nutmeg, and about one cup of flour. Stir everything until well combined and test the mixture. It should be somewhat firm and a little sticky. Not too soft because you need it to be able to keep its shape.
If you need to add extra flour do so, but not too much. It will become too heavy and doughy if there is too much flour.
Once you have a good consistency, take out a sheet pan and cover it with flour. Make little balls out of the Gnudi mixture and place them in the flour on the sheet pan. Try to gently roll them so they get flour all over them.
Once you get them all on the sheet pan, sick them in the fridge and let them stay for a while. Some recipes didn't require this, but some said they should be in the fridge for at least 2 hours. Mine were in for about 30 minutes.

When you are ready to make the Gnudi get a pot of salted water and bring it to a boil. While the water is coming to a boil, get a large sautee pan and start to melt the butter. You should do this on a medium heat, so it is slow and you do not burn the butter to quickly.
When your water starts to boil throw in your Gnudi. They will rise to the top in a few minutes and that is when they are done.
While they cook, add your Sage leaves and Rose petals to the butter. They should start to sizzle and the butter should be turning brown.
As the Gnudi finish take them from the water and put them in your pan. Once they are all in, add about a ladle full of the water the Gnudi cooked in to the pan. It will start to bubble a little and make the sauce smooth and stick to the Gnudi perfectly.

Now plate. Make sure to get a bit of the roses and Sage on each plate, and then add a little more grated cheese.

That's it! They should be light and soft, with the flavorful butter sauce sticking to every bite!! Perfect little pillows of love!!

Eat them with someone you love. Maybe even the person who got you the flowers.

Dont forget to add the love!!!


I'm printing this one Paul! How gorgeous and creative . . . you're amazing! It's time to start thinking of your own cooking show soon.
Wish I had the chance to try this!!!

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