Ricotta Gnudi is also known as malfatti pasta. It’s a typical dish of tuscan country tradition. You can prepare it using the filling of ravioli, without the external pastry puff to enclose it. That’s why this kind of pasta is named “gnudi”, that means “naked”. It’s also a simple and an elegant dish. It doesn't require a particular manual skills, just a little patience and a delicate touch.
800 g of ricotta cheese
50 g of shaved parmesan cheese
Prepare all the main ingredients. We recommend to use ricotta cheese a little dry.
Lay down a dusting of semolina flour on a baking tin where you will roll the gnudi.
Use another baking tin to pour and roll the ricotta cheese with a fork. Then add shaved parmesan cheese, a dash of ground nutmeg, salt and pepper.
Mix carefully and start to make ricotta cheese balls with your hands.
Take a small amount of the compound obtained and form balls.
Roll the balls into the semolina flour to create a protective layer that will prevent the gnudi from discarding during cooking.
Store in the fridge for at least 6 hours, taking care to roll them every 2 hours.
Put a small pot of water to boil. Meanwhile, lay a knob of butter and a little sage in a pan and let it melt on a low heat.
Add a little sage to the butter and let it melt over a low heat.
Let cook the gnudi for about one minute. After that put them in the pan and spin them to flavor with butter and sage.
Plate it using a spoon, and pour a few drops of butter and sage on the gnudi. Add a sprinkle of parmesan and serve it.