Ricotta gnudi with sage butter

Tip the ricotta into a sieve over a bowl and put in the fridge overnight to drain

The next day, put the ricotta into a bowl, add the parmesan, nutmeg and seasoning, then mix well.

Pour half the semolina onto a small tray. Scoop out large teaspoons of the ricotta mix and roll into little dumpling shapes. Gently roll in the semolina until coated. Tip over the rest of the semolina so it covers the balls then put in the fridge and leave overnight.

When you’re nearly ready to serve the gnudi, heat the butter in a large frying pan and, when foaming, add the sage leaves and cook until crisped, then scoop out onto kitchen paper. Take the butter off the heat until the gnudi are ready.

To cook the gnudi, heat a large, wide pan with boiling, salted water. It’s easiest to cook the gnudi in two batches so they don’t stick together. Turn the heat down so the water is at a gentle simmer, then lower in the gnudi. Simmer for 3 minutes, or until they float to the surface, then use a slotted spoon to scoop them into the butter pan. Repeat with the second batch, then put the butter pan back on the heat and just warm the butter through before spooning over the gnudi. Serve in warm bowls with the sage and extra parmesan, if you like.