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Active time: 45 mins
Total time: 3 days, 45 mins
Yield: serves 4
What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the process.
What Didn't: Cooking times must be heeded in this recipe. Go over by just a few seconds and you run the risk of the Gnudi falling apart.
Suggested Tweaks: For a springier sauce, try subbing in pesto for the sage butter.
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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 laura.d
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