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Corn Gnudi



2 cups fresh whole milk ricotta

1 1/4 cup sweet corn kernels, plus additional 1/2 cup

1/3 cup chopped basil

1 1/2 teaspoons lemon zest

1 clove garlic, minced

1 whole egg, beaten

1 egg yolk, beaten

1/2 cup finely grated Parmesan cheese, plus additional for garnish

2 1/4 cups all-purpose flour (or substitute gluten-free flour)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon olive oil


Corn butter

1/4 cup dry white wine

1/4 cup corn juice

2 tablespoons finely chopped shallot

1/3 cup heavy cream

1/4 teaspoon salt

1/8 teaspoon white pepper, or to taste

2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces, chilled

makes about 1 cup


  1. In a food processor, combine the ricotta, 1 1/4 cup corn kernels, basil, lemon zest and garlic. Pulse until all ingredients are combined.
  2. In a large bowl, add the ricotta mixture, egg and egg yolk, Parmesan cheese, flour, salt and pepper. Mix until combined. (If mixture is too “soupy,” add a little more flour.)
  3. Cover a large sheet pan with a thin layer of flour. Using two large spoons, arrange heaping tablespoons-size portions of the mixture into football shapes. Dust the tops with a little bit of flour.
  4. Bring a large saucepan of lightly salted water to a boil over high heat. Place gnudi into the water and boil for 7 to 10 minutes. (Gnudi will float to the top after a few minutes, but continue to boil to make sure the inside isn’t gooey.) Cook the gnudi in batches if necessary; don’t crowd the pot.
  5. Remove from pan and drain.
  6. Immediately prior to serving, heat 1 teaspoon of olive oil in a large pan over medium heat. Place gnudi in the pan and sauté 5 to 10 minutes, until gnudi are golden brown.

Corn Butter

  1. Combine wine, corn juice and shallot.
  2. Pour mixture into a heavy, 2- to 3-quart saucepan and cook over moderate heat, stirring occasionally, until the liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. (Note: Wine mixture can be prepared to this point up to 1 hour ahead of serving.)
  3. Stir in cream, salt and white pepper. Boil 1 minute.
  4. Reduce heat to moderate-low. Add a few tablespoons butter, whisking constantly.
  5. Add remaining butter a few pieces at a time, whisking constantly. (Add new pieces before previous ones have completely liquefied—the sauce should maintain the consistency of hollandaise.) Lift the pan from the burner occasionally so mixture does not overheat.
  6. Remove the pan from heat, season sauce to taste with salt and pepper.
  7. Pour sauce through a medium-mesh sieve into a sauceboat (press and discard shallot).

To serve

Pour hot corn butter over plated gnudi, top with freshly grated Parmesan cheese and chopped basil leaves, if desired.

Hudson Valley Restaurant Week is back this April 8-21!