Gnudi

Method

1. 1 Let the ricotta drain on a sieve for 2 hours, then mix it with Parmigiano, salt, and nutmeg; gnudi has no vegetables and no flour in the filling.
2. 2 Shape the mixture into a 3 cm round ball and then roll it completely in semolina.
3. 3 Spread a thick layer of semolina on the tray, place the cube on top, and then cover with semolina.
4. 4 Refrigerate for 24 hours; the semolina absorbs the water from the ricotta and forms a thin crust in place of flour; skipping this step will make the balls melt in the pot.
5. 5 Remove excess semolina and boil the balls in simmering salted water for 3 minutes.
6. 6 Melt the butter with sage until it turns chestnut brown, then gently mix in the gnudi and sprinkle with Parmigiano and pepper.