Ricotta Gnudi

1 . Stage

Bring a large pot of salted water to a gentle boil.

2 . Stage

Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.

3 . Stage

Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.

4 . Stage

Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.

5 . Stage

Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.

6 . Stage

Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.

7 . Stage

Drain gnudi and transfer to bowls.

8 . Stage

Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.

9 . Stage

Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.