Perfect Gnudi

Put the ricotta in a sieve or muslin bag set above a bowl and leave to drain, preferably in the fridge, for at least 30 minutes, then stir in the parmesan and a really generous grating of nutmeg. Taste and season with a pinch of salt if necessary.

Combine the drained ricotta with parmesan, nutmeg and salt.

Put about a fifth of the semolina in a small bowl, and tip half the rest into a medium container or baking dish. Scoop out portions of the ricotta about the size of a small walnut, then roll them between damp hands until smooth and vaguely round.

With damp hands, roll the chilled mixture into balls.

Roll each ball in turn in the bowl of semolina to coat, then arrange them spaced out in the container or dish. Once all the gnudi are made and on their bed of semolina, tip the remaining semolina all over the top to submerge them, cover and chill for three days.

Cover the base of a tray with semolina, lay the balls on top, then cover with more semolina and chill.

When you’re ready to cook, put the butter, sage leaves and 75ml hot water into a wide shallow pan, heat until the butter has melted, stir to combine and set aside.

Cook the gnudi in salted boiling water until they float, then finish off in a bath of butter and sage.

Bring a large pan of well salted water to a boil. Cook the gnudi in batches, shaking off excess semolina first, and stirring gently and only once after dropping them in, until they float to the surface. Scoop out with a slotted spoon and transfer to the pan with the butter. Once they’re all in there, turn the heat back on and cook gently for a couple of minutes, shaking the pan gently to turn them in the butter.

Divide between shallow bowls and finish with a final grating of nutmeg and asprinkle of parmesan.