Airy pillows of goodness that are light as a feather. I love the addition of zesty lemon and fragrant nutmeg.

A delicious dish that is simple, yet indulgent.

Serves 2

Mis en Place

Gnudi

Zest of 1 Meyer Lemon

1/2 Cup Mascarpone Cheese

1/2 Cup Ricotta, drained

1 Cup Grated Parmesan Cheese

1 Tsp Kosher Salt

1/4 Tsp Ground Nutmeg

Zest of 1 Lemon

1 Egg

1 Egg Yolk

1/2 -3/4 Cup All Purpose Flour

Sauce

1/2 Cup Unsalted Butter

10 Sage Leaves

1 g Salt

Ground Nutmeg

Shaved Parmesan

Method

Step 1

In a mixing bowl, combine mascarpone, grated Parmesan, Kosher salt and ground nutmeg.

Step 2

Add the zest of 1 lemon, 1 whole egg and 1 yolk, whisk to combine.

Step 3

Add flour in 2 additions, folding with a spatula.

*I like to start with a 1/2 cup of flour and If needed add up to 3/4 cup.

You will know you need more if you cannot roll them into an oval shape.

Step 4

Sprinkle a rimmed dish or baking sheet with additional flour.

Using two espresso spoons drop 1 tsp-sized pieces into the pan.

Step 5

Lightly cover gnudi in flour to avoid sticking and roll into an oval shape.

Chill gnudi for 30 minutes before cooking.

Step 6

Bring a large saucepan of water to boil and salt generously.

Step 7

In another saucepan, melt ½ cup of unsalted butter on medium heat.

When butter begins to brown, add sage leaves and crisp.

Turn off heat.

Step 8

Carefully add gnudi to boiling water, and stir immediately before they can stick together.

They will sink and then float.

Once the gnudi float cook for 3-5 minutes.

Step 9

Add gnudi to your brown butter sauce.

Toss and add salt and nutmeg to finish.

Shave Parmesan on top and garnish with crisped sage.