‘Gnudi’ are just balls of ricotta rolled in semolina flour, which sticks to the surface to form a fine coat.
|3 tbsp||sage leaves|
Gnudi need to be made 24 hours before cooking.
Grate the Parmesan and nutmeg. Beat the ricotta with a fork, season and stir in the Parmesan and nutmeg.
Dust a flat tray generously with semolina flour. Roll the paste into short 8cm thick rolls in the semolina, then cut into 2.5cm pieces. Gently form the pieces into balls, coating well with the semolina, and place in the tray.
When all the gnudi are made, add more semolina in the tray so that the gnudi are slightly submerged. Leave for 24 hours in the fridge.
Just before serving put half the butter in a warm serving dish. Fry the sage leaves in the remaining butter.
Cook the gnudi in boiling salted water for 3 minutes or until they rise to the surface. Remove with a slotted spoon to the serving dish.
Serve with the sage and extra Parmesan