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1
Mix the ricotta, Parmesan, eggs, nutmeg, thyme, pepper and salt in a bowl and combine.
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2
Fold in the all-purpose flour and stir until just combined and the mixture is able to form a ball.
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3
(If the mixture feels too wet, add additional flour by the tablespoon until desired consistency is reached.)
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4
Sprinkle a baking sheet generously with flour.
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5
Using floured hands, roll the ricotta and flour mixture into 1 inch balls.
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6
Sprinkle half the semolina on a parchment-lined baking tray and place gnudi on top of the semolina.
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7
When all of the gnudi is rolled into balls, sprinkle with the remaining semolina to coat.
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8
Refrigerate for 30 minutes.
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9
In the meantime, prepare the Sage Brown Butter and bring a pot of salted water to a boil.
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10
For the Sage Brown Butter: Heat the butter in a skillet over medium-high heat until the butter becomes bubbly and frothy.
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11
Add the sage leaves and stir.
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12
Cook until the butter is browned.
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13
Remove from heat and set aside.
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14
Transfer the gnudi to the pot of boiling water and cook them while stirring occasionally.
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15
They will float to the top of the water, but need more time than that.
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16
After they start floating, cook for an additional 5 or 6 minutes, to cook them through all the way.
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17
Once they are cooked, remove them from the pot with a slotted spoon, place in serving dishes and drizzle them with the Sage Brown Butter and serve.
