Ricotta Gnudi with Sage Burnt Butter

300g ricotta
100g Parmesan, or Pecorino
1 egg, whisked
50g fine breadcrumbs, or plain flour
¼ tsp grated nutmeg
freshly ground black pepper
pinch of sea salt
semolina flour

120g butter
8-10 sage leaves
1 lemon, juiced
salt

Strain the ricotta, by squeezing out excess moisture in it, in muslin, cheesecloth or a clean tea towel. Place in a medium bowl and chill for at least 1 hour.

Mix the chilled ricotta with the parmesan, egg, breadcrumbs, nutmeg and season with salt and pepper. Roll into 26-28g balls, place on a tray of semolina, rolling them in the grain so they are coated all over. Place the tray in the fridge, uncovered, overnight.

The next day cook the balls in a large saucepan of salted water until they float to the top. Strain and leave to steam while you make the sage burnt butter.

Melt the butter in a medium saucepan
over a medium heat until it starts to foam up, then subside, allow it to brown slightly and have a nutty aroma. Add the sage leaves with a pinch of salt, cook the leaves in the butter, turning occasionally, until they crisp up. Strain the butter, removing the leaves and setting aside.

Pour the liquid butter into a large skillet
and warm on a medium low heat. Add the Gnudi to it, squeeze over half of the lemon’s juice, and gently shake the pan so they lightly caramelise in the heat, without breaking up.

Serve the Gnudi with the excess butter drizzled over, an extra squeeze of lemon juice and the crispy sage leaves on top.