Imagine biting into a cloud of warm ricotta that melts on your tongue, bathed in deeply nutty brown butter with shatteringly crispy sage leaves and toasted pine nuts scattered across the top. That is exactly what ricotta gnudi delivers — pillowy Italian dumplings that are essentially the soul of ravioli without the pasta wrapper. Every bite is rich, buttery, and savory with a whisper of nutmeg and sharp Parmigiano-Reggiano running through the center.

With roughly 48 grams of fat and only 5 grams of net carbs per serving, these gnudi are a keto dream. The ricotta and egg yolk provide the creamy base while generous brown butter drives the fat ratio well above 70 percent of total calories. At 20 grams of protein per plate, this is a satisfying and fully balanced ketogenic lunch that keeps you fueled without any blood sugar spike.

The best part? Everything happens in a single skillet in under 25 minutes. You shape the gnudi, poach or pan-sear them gently, then build the brown butter sauce right in the same pan. There is no boiling pasta, no layering, no baking — just one skillet and a handful of real Italian ingredients. These gnudi also hold up beautifully when meal-prepped: store them uncooked in the fridge and cook fresh when you are ready to eat.

Ingredients (serves 2)

For the gnudi:

  • 1 cup (250g) whole-milk ricotta cheese, well drained
  • 1 large egg yolk
  • 1/3 cup (33g) finely grated Parmigiano-Reggiano
  • 2 tablespoons (14g) almond flour
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine sea salt
  • Pinch of freshly ground black pepper

For the brown butter sauce:

  • 4 tablespoons (56g) unsalted butter
  • 8–10 fresh sage leaves
  • 2 tablespoons (18g) pine nuts
  • 1 small clove garlic, thinly sliced
  • 1 cup (30g) baby spinach
  • Shaved Parmigiano-Reggiano, for serving
  • Flaky sea salt, for finishing

Instructions

  1. Drain the ricotta. If your ricotta is wet, spoon it onto a few layers of paper towel or a clean kitchen cloth and press gently for five minutes. Excess moisture will make the gnudi fall apart, so this step matters. You want the ricotta to feel like thick cream cheese when you squeeze it.

  2. Mix the gnudi dough. In a medium bowl, combine the drained ricotta, egg yolk, grated Parmigiano-Reggiano, almond flour, nutmeg, salt, and pepper. Stir with a fork until just combined — do not overmix or the gnudi will become dense. The mixture should be soft and slightly sticky but hold its shape when scooped.

  3. Shape the gnudi. Using two spoons or lightly dampened hands, form the mixture into 8 small oval dumplings, each roughly the size of a walnut. Place them on a plate or cutting board. If the mixture feels too wet to shape, refrigerate for 10 minutes to firm up.

  4. Toast the pine nuts. Place a large nonstick or cast-iron skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant, about 2 minutes. Transfer them to a small dish and set aside.

  5. Brown the butter and crisp the sage. In the same skillet, add the butter and melt over medium heat. Once the butter begins to foam, add the sage leaves in a single layer. Let them sizzle undisturbed for 30 to 45 seconds until they darken slightly and turn crispy. Flip them once, cook another 15 seconds, then transfer the sage to the dish with the pine nuts. Continue cooking the butter, swirling the pan occasionally, until it turns a deep amber color and smells nutty, about 2 more minutes. Watch it closely — brown butter can burn quickly.

  6. Cook the gnudi. Reduce the heat to medium-low. Carefully place the gnudi into the brown butter, leaving a little space between each one. Cook undisturbed for 2 minutes until the bottoms develop a light golden crust. Gently flip each gnudi using a small spatula or spoon and cook the other side for another 2 minutes. The gnudi should be warmed through and lightly golden on both sides but still soft and pillowy inside.

  7. Add the garlic and spinach. Scatter the sliced garlic around the gnudi and cook for 30 seconds until fragrant. Toss in the baby spinach and gently stir it around the gnudi until it just wilts, about 30 to 45 seconds. Remove the skillet from the heat.

  8. Serve immediately. Divide the gnudi between two plates or serve directly from the skillet. Scatter the crispy sage leaves and toasted pine nuts over the top. Finish with shaved Parmigiano-Reggiano and a pinch of flaky sea salt. Serve while the brown butter is still pooling warmly around the dumplings.

Nutrition per Serving

Nutrient Amount
Calories ~560 kcal
Fat ~48g
Protein ~20g
Total Carbs ~6g
Fiber ~1g
Net Carbs ~5g

Nutrition is approximate and based on the stated ingredients. Values may vary depending on specific brands of ricotta and Parmigiano-Reggiano used.

Tips & Variations

Drain your ricotta thoroughly. This is the single most important step. Wet ricotta leads to gnudi that dissolve in the pan instead of holding their shape. If you have time, drain it in a fine-mesh sieve set over a bowl in the fridge for a few hours or even overnight. The drier the ricotta, the more pillowy and cohesive your gnudi will be.

Make them ahead for easy meal prep. Shape the gnudi and arrange them on a parchment-lined plate, then cover and refrigerate for up to 24 hours before cooking. They actually firm up in the fridge, making them easier to handle in the skillet. Cook them straight from the fridge — just add an extra minute per side.

Swap mascarpone for an ultra-rich version. Replace half the ricotta with mascarpone cheese for gnudi that are even creamier and slightly richer. This bumps the fat content up a bit while keeping carbs virtually the same. The texture becomes almost mousse-like inside — pure keto indulgence.

Watch for hidden carbs in store-bought ricotta. Some brands add stabilizers and starches that can increase the carb count significantly. Always check the label and choose a ricotta with the shortest ingredient list — ideally just milk, whey, salt, and an acid like vinegar or citric acid. Whole-milk ricotta from Italian-style producers tends to be the cleanest option.

Try different finishing flavors. Swap the sage for fresh basil and the pine nuts for toasted walnuts for a pesto-inspired variation. You could also add a squeeze of lemon juice to the brown butter right before serving for brightness, or scatter a few halved cherry tomatoes (just two or three — they do carry some carbs) into the spinach for a pop of color and acidity.

Frequently Asked Questions

What exactly are gnudi and how are they different from gnocchi?
Gnudi — sometimes called "naked ravioli" — are Italian dumplings made primarily from ricotta cheese rather than potato. Traditional gnocchi rely on potatoes and wheat flour for structure, which makes them very high in carbs and completely unsuitable for keto. Gnudi skip both of those ingredients entirely, using just ricotta, egg yolk, and a touch of almond flour for binding. The result is a dumpling that is lighter, creamier, and naturally very low in carbohydrates. They are one of the most keto-friendly Italian dishes you can make without any sense of compromise.
Can I use a different cheese instead of ricotta?
Mascarpone works beautifully as a full or partial substitute and creates an even richer, silkier gnudi. You could also use fresh goat cheese for a tangier flavor profile, though the texture will be slightly denser. Cream cheese can work in a pinch but tends to produce a firmer, less airy dumpling — if you go that route, use full-fat cream cheese softened to room temperature and consider adding an extra egg yolk for moisture. Avoid low-fat or part-skim versions of any cheese, as they have higher carb counts and less flavor.
How should I store and reheat leftover gnudi?
Cooked gnudi keep well in an airtight container in the refrigerator for up to three days. To reheat, warm a small skillet with a tablespoon of butter over medium-low heat and gently warm the gnudi for two to three minutes per side. Avoid the microwave if possible — it can make them rubbery. For the best meal-prep approach, store the uncooked shaped gnudi in the fridge and make the brown butter sauce fresh each time. This takes only 10 minutes and gives you that just-cooked texture every time.
How can I make this dairy-free or vegan keto?
Gnudi are fundamentally a cheese dish, so a fully dairy-free version requires significant changes. You could try using a firm cashew-based ricotta blended with refined coconut oil and a flax egg for binding, though the texture will be denser and less pillowy. For the sauce, replace butter with ghee if you tolerate it, or use extra-virgin olive oil — you will not get the same nutty brown butter flavor, but olive oil with crispy sage and garlic is still delicious. Be aware that nut-based cheese alternatives often have different macro profiles, so recalculate your carbs carefully.
My gnudi fell apart in the pan — what went wrong?
The most common culprit is ricotta that was not drained well enough. Excess liquid turns the dough too loose to hold its shape when it hits the heat. Second, make sure your skillet is not too hot — medium-low is ideal. High heat causes the outside to seize before the inside sets, which leads to cracking and crumbling. Third, resist the urge to move them too early. Let the gnudi sit undisturbed for a full two minutes so a golden crust forms on the bottom, which acts as a protective shell. If your mixture still seems too wet after draining, add an extra tablespoon of almond flour to absorb the moisture.