Ricotta Gnudi with Sage Brown Butter

Mix the ricotta, Parmesan, eggs, nutmeg, thyme, pepper and salt in a bowl and combine. Fold in the all-purpose flour and stir until just combined and the mixture is able to form a ball. (If the mixture feels too wet, add additional flour by the tablespoon until desired consistency is reached.)

Sprinkle a baking sheet generously with flour. Using floured hands, roll the ricotta and flour mixture into 1 inch balls. Sprinkle half the semolina on a parchment-lined baking tray and place gnudi on top of the semolina. When all of the gnudi is rolled into balls, sprinkle with the remaining semolina to coat. Refrigerate for 30 minutes.

In the meantime, prepare the Sage Brown Butter and bring a pot of salted water to a boil.

For the Sage Brown Butter: Heat the butter in a skillet over medium-high heat until the butter becomes bubbly and frothy. Add the sage leaves and stir. Cook until the butter is browned. Remove from heat and set aside.

Transfer the gnudi to the pot of boiling water and cook them while stirring occasionally. They will float to the top of the water, but need more time than that. After they start floating, cook for an additional 5 or 6 minutes, to cook them through all the way. Once they are cooked, remove them from the pot with a slotted spoon, place in serving dishes and drizzle them with the Sage Brown Butter and serve.