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["In a large bowl whisk eggs until frothy. Add ricotta and whisk vigorously. Add salt, pepper, parsley and parmesan. Stir to blend.
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Slowly add flours, blend. Refrigerate for 30 minutes or up to 2 days covered with plastic wrap.", "Using two soup spoons shape into oval or round shapes 2""-3"" balls.
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See blog site: http://tastyd.blogspot.ca/2013/05/browned-butter-ricotta-gnudi-delicately.html", "Bring a large 3/4 full pot of water to a boil. Add 1 tbsp. of salt.
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Drop shaped dumplings carefully into the water. They will sink.
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Turn the heat down to a simmer. Allow the dumplings to rise to the top. Cook for 1 minute.
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You could check one by cutting it in half to see if it is cooked through. Taste it to see if it is the right consistency.
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Drain on a baking rack and tray. This can be cooled and refrigerated for 1-2 hrs.", "When all of the Gnudi have drained. Cook for 1 minute on each side in the butter sauce. Serve hot with extra cheese if desired.", "Add oil and butter to a skillet on medium high heat. Begin to melt the butter.", "Butter foams before the milk solids brown.
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Add garlic, a pinch of salt, & red pepper.
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Continue slowly cooking on low, allowing the garlic and butter to brown adding lots of nutty flavor.", "When butter has browned
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add some chopped parsley leaves
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turn off the heat and allow them to flavour
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the oil without turning brown."]
