Garlic & Ricotta Gnudi with Brown Butter Sage Sauce

Drain the ricotta cheese: Place ricotta in a cheesecloth-lined sieve set over a bowl. Let drain in the refrigerator for at least 2 hours, or preferably overnight. This removes excess moisture and results in lighter gnudi.

Combine gnudi ingredients: In a medium bowl, combine the drained ricotta, flour, Parmesan cheese, egg yolk, nutmeg, salt, and pepper. Gently mix until just combined. Do not overmix, as this will make the gnudi tough.

Shape the gnudi: Lightly flour a baking sheet lined with parchment paper. Using a spoon or small cookie scoop, form small oblong shapes (about 1 inch) from the ricotta mixture. Gently roll each gnudi in flour to coat. Place the gnudi on the prepared baking sheet, making sure they don't touch.

Cook the gnudi: Bring a large pot of salted water to a boil. Gently drop the gnudi into the boiling water in batches (don't overcrowd the pot). Cook for 2-3 minutes, or until they float to the surface. Once they float, cook for another minute. Use a slotted spoon to carefully remove the gnudi and set them aside.

Make the brown butter sage sauce: While the gnudi are cooking, melt the butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a nutty brown color and smells fragrant (about 5-7 minutes). Be careful not to burn it.

Add sage and garlic: Add the chopped sage and minced garlic to the browned butter. Cook for about 1 minute, or until the garlic is fragrant.

Combine and serve: Add the cooked gnudi to the skillet with the brown butter sage sauce. Gently toss to coat. If the sauce is too thick, add a little pasta water to thin it out. Serve immediately, garnished with grated Parmesan cheese.