Gourmet Truffled Ricotta Gnudi with Sage Brown Butter

1. Prep and Dry the Ricotta

1. Line a fine-mesh sieve with double-layered cheesecloth or clean paper towels and set it over a bowl.
2. Spoon the ricotta in, fold the cloth over the top, and place a small weight (like a can or small plate) on top. Refrigerate for at least 3 to 4 hours (ideally overnight). The ricotta must be quite dry and crumbly, which keeps the gnudi light while maximizing protein density rather than relying on heavy flour.

2. Form the Gnudi Dough

1. Transfer the drained ricotta to a large mixing bowl. Break it up gently with a spatula.
2. Add the egg yolks, grated Parmigiano-Reggiano, Pecorino Romano, truffle oil, nutmeg, fine sea salt, and black pepper. Stir until evenly distributed.
3. Sprinkle the flour over the mixture. Gently fold with a spatula just until a soft, cohesive dough forms. Avoid overmixing to keep the dumplings tender.

3. Shape the Gnudi

1. Dust a large baking sheet generously with flour.
2. Lightly flour your hands. Scoop tablespoon-sized portions of dough (about 20–25g each) and gently roll them between your palms into smooth, oval or walnut-sized balls.
3. Place them onto the prepared sheet, giving them a light roll in the surface flour to form an ultra-thin barrier. Chill in the refrigerator for 20 to 30 minutes to firm up before cooking.

4. Toast the Pine Nuts and Crisp the Sage

1. Place a wide skillet over medium-low heat. Add the pine nuts and toast for 2 to 3 minutes, tossing constantly until golden and fragrant. Transfer them to a small bowl.
2. In the same skillet, melt the butter over medium heat. Once it foams, add the whole sage leaves in a single layer.
3. Fry the sage leaves for 1 to 2 minutes until crisp, then gently lift them out with tongs and drain on paper towels.
4. Lower the heat under the skillet to low, letting the butter swirl gently until the milk solids turn a toasted hazelnut brown and smell nutty (about 2 minutes). Remove from heat immediately and stir in the lemon juice to halt the browning. Keep warm.

5. Boil the Gnudi

1. Bring a wide pot of well-salted water to a gentle simmer (not a rolling, violent boil, which can break the delicate dumplings).
2. Working in two batches, carefully drop the gnudi into the simmering water with a slotted spoon.
3. Once they float to the surface (usually 2 to 3 minutes), let them cook for an additional 60 seconds so the center warms completely.
4. Lift them out gently using a slotted spoon or spider skimmer and transfer them straight into the skillet of warm brown butter.

6. Coat and Serve

1. Swirl the skillet gently over low heat for 30 seconds, spooning the glossy brown butter over the gnudi so every dumpling is lacquered.
2. Plate immediately in warm, shallow bowls.
3. Spoon remaining brown butter over each portion, then scatter with the crisp sage leaves and toasted pine nuts. Finish with a final dusting of Pecorino or Parmigiano-Reggiano and serve warm.