Homemade Gnudi From The Spotted Pig

1. 1

   Combine the first 5 ingredients in a bowl and whisk vigorously to combine. The mixture should be light and airy when you're finished.

2. 2

   Next, fold in the 1/2 cup of flour until it is combined with the ricotta mixture, adding more flour by the tablespoon if needed so that the mixture isn't too sticky to roll into 1-inch balls.

3. 3

   Using floured hands, roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom. Arrange the balls so that they are not touching each other or the sides. When you have a layer, cover the balls completely with flour and begin another layer. Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight.

4. 4

   Carefully unearth the gnudi and place on a rimmed baking sheet. The flour that remains can be sifted back into a container to use in the future.

5. 5

   Allow the gnudi to come to room temperature, and in the meantime prepare the brown butter and bring a pot of salted water to boil.

6. 6

   In a skillet, melt the butter over medium-high heat. Watch it carefully, and when the butter solids begin to brown and the butter is foamy (above), add the sage leaves. Just a few moments longer on the heat and the butter should turn a nutty brown color. Don't overcook it to avoid introducing any bitter flavors.

7. 7

   Carefully transfer the gnudi to a pot of salted boiling water and cook until they float, about 1 minute.They don't need long at all, and the pasta coating can turn tough if they are in the water too long.

8. 8

   Remove them with a slotted spoon to drain, and serve with the brown butter and crisped sage leaves. Grate Parmesan over them, if desired.

* Per serving · 4 servings · Values may vary.