Ricotta gnudi with sage butter
Ingredients
- 350g good-quality ricotta (we used Galbani)
- 25g parmesan (or vegetarian alternative), finely grated, plus extra to serve
- 1 egg yolk
- grated nutmeg
- 225g fine semolina or semolina flour
- 50g butter
- 16 small sage leaves
- 1 heaped tbsp pine nuts toasted
- rocket & red onion salad with balsamic dressing, to serve
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