Incredible delicious herb gnudi with radicchio in nut butter

As summer comes to an end the days are getting a bit chilly and I’m in need of my comfort food recipes. One of my favourite soul food recipes are these homemade herb gnudi with radicchio in nut butter. They are a bit like gnocchi or little dumplings with ricotta and your favourite herbs. I like the pairing of herb gnudi, rich parmesan, tasty radicchio and hazelnut butter. It’s such a satisfying recipe!

These ricotta and herb dumplings are surprisingly quick to make. I’ve used bunch of fresh herbs from my balcony garden, like parsley, basil, oregano, mint and sage. Feel free to use your favourite herbs and create your own green gnudi. It will take you about 30 minutes to prepare this lovely dinner. So before you grab a package of gnocchi next time at your supermarket think about this gnudi recipe! Really worth the extra minutes.

I hope this one makes it into your September favourites! Share your take on this incredible delicious homemade herb gnudi with radicchio and nut butter or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Incredible delicious herb gnudi with radicchio in nut butter

With this delicious ricotta dumpling recipe I don't mind autumn at all!

Servings: 4 people
  • 50 gram of your favourite herbs (parsley, oregano, sage, mint, etc.)
  • 500 gram ricotta
  • 200 gram flour
  • 1 free range egg
  • 50 gram parmesan plus extra for serving
  • 1 small radicchio
  • 1 handful chopped hazelnuts
  • 125 gram butter
  • 1 twig rosemary
  • 1 twig thyme
  • 3-4 leaves sage
  • nutmeg
  • salt
  • pepper
  1. For the herb gnudi: Wash and roughly chop your favourite herbs. Put them into your highspeed blender with half of your ricotta and blend until smooth. Now add the herb ricotta to the other half of your ricotta, parmesan, egg, nutmeg into a big bowl. Mix together and season to taste with salt and pepper. Now gently mix in flour until dough just comes together. Tip it out onto a lightly floured surface and knead until smooth. Divide the dough into thirds, roll each piece to a 2 cm diameter rope, cut into 2 cm lengths into little pillows. 

  2. In the meantime bring a big pot with salted water to a boil. Cook gnudi, in batches, until they rise to the surface (takes about 2-3 minutes). Transfer with a skimming spoon into a sieve and drain with cold water.  

  3. Wash and cut radicchio into 1 cm strips.  

  4. Meanwhile, cook butter in a frying pan over medium-high heat, add rosemary, thyme and a few leaves of sage and wait until butter starts to brown. Add the gnudi, stir in radicchio and season to taste. 

  5. Divide onto your plates and drizzle some nut butter over it. Sprinkle with chopped hazelnuts and parmesan. Bon Appetit!  

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