Casarecci Gnudi With Browned Butter Sauce

• Gnudi
• 3 lg. eggs
• 425g tub ricotta
• 1/2 cup flour
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons chopped parsley, stem included
• Browned Butter Parsley Sauce
• 4 tablespoons cold butter
• 1/4 cup EVOO
• 1 teaspoon hot red chili peppers (flakes can be used)
• 2 garlic cloves, sliced thinly
• 2 tablespoons chopped parsley leaves
• salt

1. In a large bowl whisk eggs until frothy. Add ricotta and whisk vigorously. Add salt, pepper, parsley and parmesan. Stir to blend.rnrn rnrnSlowly add flours, blend. Refrigerate for 30 minutes or up to 2 days covered with plastic wrap.
2. Using two soup spoons shape into oval or round shapes 2"-3" balls.rnSee blog site: http://tastyd.blogspot.ca/2013/05/browned-butter-ricotta-gnudi-delicately.html
3. Bring a large 3/4 full pot of water to a boil. Add 1 tbsp. of salt.rnDrop shaped dumplings carefully into the water. They will sink.rnrnTurn the heat down to a simmer. Allow the dumplings to rise to the top. Cook for 1 minute.rnrnYou could check one by cutting it in half to see if it is cooked through. Taste it to see if it is the right consistency.rnrn rnrnDrain on a baking rack and tray. This can be cooled and refrigerated for 1-2 hrs.
4. When all of the Gnudi have drained. Cook for 1 minute on each side in the butter sauce. Serve hot with extra cheese if desired.
5. Add oil and butter to a skillet on medium high heat. Begin to melt the butter.
6. Butter foams before the milk solids brown.rnrnAdd garlic, a pinch of salt, & red pepper.rnrn rnrnContinue slowly cooking on low, allowing the garlic and butter to brown adding lots of nutty flavor.
7. When butter has brownedrnrnadd some chopped parsley leavesrnrnturn off the heat and allow them to flavourrnrnthe oil without turning brown.

gnudi, eggs, ricotta, flour, fresh ground black pepper, parsley, parsley sauce, cold butter, evoo, hot red chili peppers, garlic, parsley, salt

Taken from food52.com/recipes/24288-casarecci-gnudi-with-browned-butter-sauce (may not work)