Ricotta Gnudi with Lemon and Sage Sauce

delicious.com.au

Duke

500g fresh ricotta, well drained

1 cup (80g) parmesan, finely grated

⅔ cup (100g) plain flour, sifted

⅓ cup (55g) fine semolina, plus ¼ cup extra to dust

2 tbs chopped sage, plus extra whole leaves to fry

2 eggs, lightly beaten

Pinch ground nutmeg

Finely grated zest of 1 lemon, plus juice of ½ to 1 lemon to taste

½ cup (125ml) extra virgin olive oil

50g unsalted butter, chopped

½ garlic clove, finely chopped

Grated parmesan, to serve

Directions at delicious.com.au

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