Smothered in nutty brown butter, this gnudi makes for a rich and satisfying starter.
1 425 g tub ricotta cheese
3/4 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tsp salt
6 tbsp butter
12 fresh sage leaves
Step 1: In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Let gnudi mixture chill 15 minutes.
Step 2: Bring a large, wide pot of salted water to a gentle simmer. Form gnudi mixture into 24 rough balls using 2 soup spoons. Gently drop each ball off the spoon and into the simmering water. Simmer the gnudi about 2 to 3 minutes, or until cooked through. Drain and reserve on a baking sheet. (Gnudi can be made in advance up to this point and kept for up to 4 hours in the fridge.)
Step 3: Melt butter in a large frying pan over medium heat. Add sage leaves and cook about 5 minutes or until butter is browned. Add gnudi. Gently toss and cook about 5 minutes or until gnudi are heated through, lowering heat so butter doesn’t over-brown.
Step 4: Divide among 6 bowls. Garnish with pepper and additional Parmesan if desired.