Gnudi

• 2 cups whole milk ricotta cheese
• 4 tablespoons freshly grated Parmesan cheese
• 2 tablespoons freshy parsley, finely chopped
• 2 eggs
• 1 pinch freshly grated nutmeg
• sea salt and ground pepper to taste
• 1/2-3/4 cups semolina flour
• 2 cups your favorite marinara sauce

1. In a medium bowl whisk together first six ingredients. Slowly add semolina using just enough to bind everything together, although it will still be a bit loose.
2. Chill mixture for 1 hour. Using two spoons (I used deep teaspoons) scoop up the filling and roll it from one spoon to another until you get a perfect, somewhat elongated egg shape. Carefully transfer to a baking sheet dusted with flour. Cover and chill for another hour.
3. In a large pot bring 3 quarts of salted water to a rapid boil. Carefully drop half the gnudi into water and lower heat to a gentle boil. Cook for 5 or 6 minutes. Pull out gundi with a ladle or spider and drain. Repeat with the rest of the gnudi. Serve with your favorite marinara sauce.

milk ricotta cheese, parmesan cheese, parsley, eggs, nutmeg, salt, flour, your favorite

Taken from food52.com/recipes/21679-gnudi (may not work)