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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
