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1
To make the gnudi, combine the ricotta, Parmigiano-Reggiano, egg, butter, and nutmeg in a large mixing bowl and use a rubber spatula to gently fold the ingredients together.
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2
Sprinkle the flour over the ricotta mixture and gently fold in the flour from the edges inward, scraping down the sides of the bowl as you work; you are not really working the dough as much as you are simply allowing the ricotta mixture to absorb the flour.
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3
When all the flour has been absorbed and it is no longer visible, use one hand to gently bring the dough together into a ball, dusting the sides of the bowl and the dough lightly with flour as you work.
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4
Roll the dough around in the floured bowl so the outside isnt sticky.
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5
Dust a baking sheet with flour.
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6
Gently tear off a 12-ounce piece of dough, dust your hands lightly with flour, and roll the dough gently into a ball slightly smaller than a Ping-Pong ball and place it on the baking sheet.
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7
and Repeat until you have rolled all of the dough.
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8
Cover the baking sheet with plastic wrap and refrigerate for up to 8 hours.
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9
To finish and serve the gnudi, fill a large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat.
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10
If you are not using a pasta pot, place a colander in the sink or have a wire strainer handy for lifting the gnudi out of the water.
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11
While the water is coming to a boil, make the sauce.
