for 4 person

Gnocchi mixture

500 g	ricotta
130 g	grated Parmesan
80 g	durum wheat semolina
¼ tsp	nutmeg
½ tsp	salt
a little	pepper
50 g	white flour

Gnudi (dumplings)

salted water, boiling

Sage butter

60 g	butter, cut into pieces
1 bunch	sage, leaves torn off

How it's done

Gnocchi mixture

In a bowl, mix the ricotta with all the other ingredients up to and including the pepper. Empty the flour into a deep dish. Using 2 tablespoons, shape the mixture into oval dumplings and toss them in the flour.

Gnudi (dumplings)

Cook the dumplings in batches in gently simmering salted water for approx. 6 mins. until they float to the surface. Remove with a slotted spoon, drain and keep warm.

Sage butter

Heat the butter in a non-stick frying pan. Add the sage, fry for approx. 2 mins. Serve the dumplings topped with sage butter.

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