Gnudi di Ricotta, Parmigiano Reggiano e Limone / Lemony Ricotta and Parmesan Balls
- 300 g of fresh ricotta (cow’s milk)
- 60 g of grated parmesan
- 1 egg
- 50 g of semola rimacinata ( re-milled semolina / durum wheat flour)
- nutmeg to taste
- salt to taste
- grated zest of half an organic or non treated lemon (or more)
For the buttery sage sauce:
- about 50-70 g of butter
- a small handful of sage leaves, washed and patted dry
- grated Parmesan to finish
- some lemon zest for garnish
Press the ricotta through a sieve making it creamier and easier to work with.
In a medium to large bowl combine: the ricotta, lightly beaten egg, grated parmesan and lemon zest. Season with some salt and grated nutmeg. Mix well.
Now, gradually add the semola, a tablespoon at a time, stirring all the while.
The mixture should be soft but compact, so you can work it with your hands easily. The ricotta gnudi dough will always be slightly sticky, especially when you don’t want to add too much flour like myself; wearing thin kitchen gloves makes it easier.
With the help of a teaspoon or tablespoon (depending on the size you wish to obtain) form little balls from the ricotta mixture, I tend to stay with the size of a walnut.
Place the rolled gnudi onto a serving plate, which now has to be left in the freezer for 10-15 minutes, the time you’ll need to boil the water.
Bring a large pot of salted water to the boil.
Immerse the gnudi, one by one, in the simmering water (you may have do it in batches), and boil for 4-5 minutes, until they come up to the surface.
Whilst the ricotta balls are cooking melt the butter in a medium pan, once it starts to bubble add the sage leaves, and cook gently for a couple of minutes (allowing the sage leaves to infuse the butter).
Using a slotted spoon transfer the cooked gnudi onto a large serving plate or individual smaller plates.
Finish the dish by drizzling the buttery sage sauce all over the gnudi, sprinkling some grated parmesan on top and garnish with a freshly grated lemon zest.
Eat immediately.
