April Bloomfields Ricotta Gnudi Recipe

Ingredients

• For the Gnudi:
• 1 pound semolina flour
• 1 pound sheep’s-milk ricotta
• A 1-ounce chunk of Parmesan, finely grated
• 1 teaspoon kosher salt
• To finish the dish:
• 7 tablespoons slightly chilled unsalted butter
• 20 good-sized sage leaves
• A handful of finely grated Parmesan

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