- To a bowl, add 1 cup of ricotta, ½ a cup of flour, ½ a cup of grated Parmesan, 2 egg yolks (beaten lightly), a ¼ teaspoon of nutmeg, 2 teaspoons of salt, and 2 teaspoons of white pepper (if you have). Mix until well combined.
- Dust your hands with some flour, and roll the gnudi mixture into bite-sized balls.
- Bring a large pot of salted water to the boil. Boil your gnudi in batches until they float to the top of the water, 3-4 minutes. Drain, and gently toss through some olive oil to prevent any sticking.
- Choose your favourite pasta sauce for this dish. You could do a classic tomato napoletana, a simple herb pesto, or our favourite – crispy sage butter sauce as per below.
- For the sage butter sauce: in a pan over medium heat, melt a large knob of butter or olive oil. Pick some sage leaves and add them to the pan. Fry in the butter or oil until the sage leaves are crispy and the butter is lightly golden. Gently toss through the gnudi – and pop one in your mouth!
Once cooked, remove the gnudi with a slotted spoon, and be gentle – they are precious and delicate.