Italian Appetizers - Ricotta Gnudi with Brown Butter and Sage

In today's casual atmosphere, Italian appetizers have made a comeback as the perfect choice to add a bit of pizzazz to any homemade meal regardless of the theme. Forget complicated ingredients and fancy table settings, today's Italian cuisine combines the robust flavors that abound in authentic Italian cooking with the relaxed atmosphere of modern-day dining.

This recipe for Gnudi (the word 'gnudi' means naked in Italian) with Brown Butter and Sage brings you the best of 'Old World Meets New' in Italian appetizers, with delicious dumpling-like ravioli without the pasta.

For your next dinner party, relax and get casual with these delicious yet oh-so-easy to make Italian appetizers.!!

Ricotta Gnudi with Brown Butter and Sage

3 eggs
1 425-g (15 ounces) tub ricotta cheese
3/4 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tsp salt
6 tblsp butter
12 fresh sage leaves
Pepper

1. In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Let gnudi mixture chill 15 minutes.
2. Bring a large, wide pot of salted water to a gentle simmer. Form gnudi mixture into 24 rough balls using 2 soup spoons. Gently drop each ball off the spoon and into the simmering water. Simmer the gnudi about 2 to 3 minutes, or until cooked through. Drain and reserve on a baking sheet. (Gnudi can be made in advance up to this point and kept for up to 4 hours in the fridge.)
3. Melt butter in a large frying pan over medium heat. Add sage leaves and cook about 5 minutes or until butter is browned. Add gnudi. Gently toss and cook about 5 minutes or until gnudi are heated through, lowering heat so butter doesn't over-brown.
4. Divide among 6 bowls. Garnish with pepper and additional Parmesan if desired.

Recipe courtesy 'House and Home' Magazine.

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