'Gnudi' (or 'naked' ravioli without a pasta jacket) are tender dumplings simmered like gnocchi and, when made with sweet potatoes and finished in sage butter, present beautifully for a delicious autumn dish. You may need to add more flour--but less is better.

Recipe Summary

prep:
1 hr
cook:
40 mins
additional:
1 hr 30 mins
total:
3 hrs 10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle.

  • Halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. Discard potato peels. Mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture.

  • Transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup Parmigiano-Reggiano cheese. Stir in salt, black pepper, and nutmeg. Add flour gradually to the sweet potato mixture until the dough holds together. Start with 1/4 cup each semolina flour and all-purpose flour, adding more as you need to.

  • Scoop dough by teaspoonful and roll into marble-size balls. Sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. Refrigerate at least 1 hour or overnight for best texture.

  • Bring a large pot of salted water to a boil. Reduce heat to low and let the water simmer. Gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. Simmer for 4 more minutes and remove with a slotted spoon. Keep boiled gnudi warm while you finish cooking remaining batches.

  • Melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes; remove leaves. Retain butter in skillet. Stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. Gently mix the gnudi into the butter and sage until gnudi are coated. Garnish with whole sage leaves and sprinkle with 2 tablespoons Parmigiano-Reggiano cheese to serve.

Cook's Note:

The gnudi really benefit from a long refrigeration time, especially if the dough didn't need a lot of flour. I use a generous amount of semolina flour to keep them from sticking to each other.

Nutrition Facts

273 calories; protein 7.2g 14% DV; carbohydrates 27.2g 9% DV; fat 15.3g 24% DV; cholesterol 88mg 29% DV; sodium 481.9mg 19% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2012
Entire family absolutely loved this had them as a healthy Thanksgiving side dish. I used squash instead of the sweet potato because they are more carb & blood sugar friendly. Used 2 whole eggs instead of just egg yolks. Omitted the butter sauce for a healthier marinara to reduce calories. These would be great with a pesto or alfredo sauce also. Tip: if you have a scoop for cookie dough it works great for making the balls. Read More
(14)

Most helpful critical review

Rating: 3 stars
12/08/2014
I was so excited to try to make this recipe for thanksgiving and I totally failed at it. I was so nervous about adding too much flour and after putting in 1/2 cup (doubling what the recipe suggests) I stopped out of fear. But the dough was still pretty moist. I figured maybe once i formed the gnudi and refrigerated that would help it to firm up. Wrong again. Once I dropped each gnudi into the boiling water they just opened up and turned to mush. I tried cooking for less time; I tried cooking more time and nothing worked. I think I just did not have enough flour. Ended up giving up. Luckily we had plenty of other sides so it wasn't missed. I'm still giving this recipe 3 stars because I'm sure this was a user error situation. But it would have helped me if the recipe could have a measurement for how much mashed sweet potato is needed. Perhaps I picked out potatoes that were too large and therefore had more water. Read More
(3)
17 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/23/2012
Entire family absolutely loved this had them as a healthy Thanksgiving side dish. I used squash instead of the sweet potato because they are more carb & blood sugar friendly. Used 2 whole eggs instead of just egg yolks. Omitted the butter sauce for a healthier marinara to reduce calories. These would be great with a pesto or alfredo sauce also. Tip: if you have a scoop for cookie dough it works great for making the balls. Read More
(14)
Rating: 5 stars
02/28/2013
SO glad I tried these! Very tender pillowy clouds of pasta. Everyone loved them. I made a large batch and froze the extra. Will be making these again! Read More
(10)
Rating: 4 stars
12/08/2015
I haven't made it but it might be helpful to say how much in cups sweet potato is required once they are baked. No one sweet potato is alike:) Read More
(4)
Advertisement
Rating: 3 stars
12/08/2014
I was so excited to try to make this recipe for thanksgiving and I totally failed at it. I was so nervous about adding too much flour and after putting in 1/2 cup (doubling what the recipe suggests) I stopped out of fear. But the dough was still pretty moist. I figured maybe once i formed the gnudi and refrigerated that would help it to firm up. Wrong again. Once I dropped each gnudi into the boiling water they just opened up and turned to mush. I tried cooking for less time; I tried cooking more time and nothing worked. I think I just did not have enough flour. Ended up giving up. Luckily we had plenty of other sides so it wasn't missed. I'm still giving this recipe 3 stars because I'm sure this was a user error situation. But it would have helped me if the recipe could have a measurement for how much mashed sweet potato is needed. Perhaps I picked out potatoes that were too large and therefore had more water. Read More
(3)
Rating: 3 stars
02/29/2016
I must have used well over 2 cups of flour before I had anything I could roll into balls. The flavor was great but not great enough to win me over sorry. Read More
(2)
Rating: 5 stars
12/14/2015
I had roughly two cups cooked sweet potato but probably used two cups of flour to bind it. As I worked the "dough" I would add flour as it became sticky while rolling into balls. Mine were not marble sized but much bigger I couldn't seem to keep them that small. I will make these again. Delicious!! Read More
(1)
Advertisement
Rating: 4 stars
01/01/2017
Delicious but difficult to get flour ratio correct Read More
Rating: 2 stars
01/11/2017
Like many others the flour ratio is waaayyyy off. Part of what drew me to this recipe was how little flour it called for. The end product wound up being something not compatible with my diet. I tried cooking it with the original 1/4 cup of flour and they all just fell apart in the water. I had to add probably 1 1/2 or 2 cups of flour (lost track as I added) to get it workable. I still cooked them when the dough was a little sticky and just used the extra flour to coat the outside as I rolled them. Flavor was very good although I used very little butter to save some calories and sodium. Maybe letting the sweet potatoes sit out longer and mashing them into a much thinner sheet would help? I don't think I'd make these again. Read More
Rating: 5 stars
09/04/2016
This dish is absolutely fantastic! The sage butter really sets off the flavour of the gnudi. Getting the right amount of flour for the gnudi to hold together while boiling is quite tricky and will likely take a little trial and error. We broke up recipe in halves to see which Read More