1 425 g tub ricotta cheese
¼ cup all-purpose flour
½ cup cup freshly grated Parmesan cheese
1 teaspoon salt
6 tablespoons butter
12 fresh sage leaves
Pepper
1 In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Chill gnudi mixture for 15 minutes.
2 Bring a large pot of salted water to a gentle simmer. Form gnudi into 24 rough balls using 2 soup spoons. Gently drop each off the spoon into simmering water. Simmer gnudi about 2-3 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 4 hours in fridge).
3 Melt butter in 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.
4 Divide among 6 bowls. Garnish with pepper and additional Parmesan, if desired.
Makes 6 appetizer servings
