2 ounces Parmesan cheese, plus more for serving12 to 15 fresh sage leavesLine a large plate with three layers of paper towels or a clean dish towel. Transfer ricotta directly to paper towels and spread with a rubber spatula. Place another triple layer of paper towels or a clean dish towel on top and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.Place a large bowl on a scale and zero the scale. Scrape ricotta into bowl to weigh.
, form a ball of ricotta about 1 1/2-inches wide and transfer to the bowl with the flour. Using your fingers, scoop dry flour over the top of the ricotta ball.Once the ball is coated, gently lift it and roll it around in your hands to form a neat sphere. Transfer it to the baking dish. Repeat with remaining ricotta. You should have about 16 to 20 finished gnudi. Sprinkle any remaining semolina in the bowl over the formed gnudi.
Source: Tech Daily Report (techdailyreport.net)
Toma lá carmenfontao, sálvia e queijo.
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