Creamy Ricotta Gnudi with Crispy Sage in Brown Butter

1. Prepare Ricotta

Blot the excess moisture from your fresh ricotta by spreading it on a large plate lined with three layers of paper towels or a clean dish towel. Use a rubber spatula to gently press out any additional moisture. Then, weigh the ricotta and adjust it to 12 oz, discarding any excess.

2. Mix Ricotta and Parmesan

In a large bowl, mix the ricotta with grated Parmesan cheese and freshly ground black pepper. Season the mixture with a pinch of kosher salt to taste. Transfer this mixture to a clean plate and place it in the freezer for about 15 minutes to firm up, making it easier to handle.

3. Form and Coat Gnudi

Divide semolina flour into two portions: one in a large bowl and the other spread evenly in a 9x13-inch baking dish. Using a small cookie scoop, form the chilled ricotta mixture into small balls, about the size of a walnut, and roll each ball in the bowl of semolina flour until well coated. Place each ball into the baking dish, ensuring they are spaced evenly.

4. Refrigerate Gnudi

Refrigerate the gnudi for 1 to 3 days, covered with plastic wrap, to allow a thin skin to form. This step is crucial as it helps the gnudi hold their shape during cooking. If you plan to store them longer, freeze the gnudi on a large plate or rimmed baking sheet for about an hour, then transfer them to a zipper-lock freezer bag.

5. Brown Butter and Crisp Sage

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once the butter begins to foam, add the sage leaves and a pinch of salt. Cook until the sage leaves are crispy and the butter solids turn a golden brown color, emitting a rich, nutty aroma—this should take about 2 minutes. Remove the sage leaves with tongs and drain them on a paper towel-lined plate.

6. Cook Gnudi

Bring a large pot of well-salted water to a boil. Gently lower the gnudi into the boiling water and cook for about 3 minutes, or until they float to the surface. Use a slotted spoon to transfer the gnudi to a medium skillet where the remaining butter has been melted over medium heat.

7. Finish and Serve

Add a splash of the pasta water to the skillet, just enough to create a creamy sauce. Swirl the skillet gently to emulsify the butter and pasta water, forming a luscious coating for the gnudi—this should take about 1 minute. Serve the gnudi on a warm serving dish or individual plates. Top with the crispy sage leaves, drizzle with the browned butter sauce, and sprinkle with additional grated Parmesan and freshly ground black pepper to taste.