Gnudi

• 455 g ricotta
• 50 g plain flour
• 50 g

In a sieve lined with muslin, hang the ricotta over a bowl for 4 hours.

Mix the dry ricotta with the flour, Parmesan and egg yolk. Season with a pinch of salt, some freshly grated nutmeg and the lemon zest.

Place the semolina flour on a large flat baking tray. Put a small bowl of water nearby and wet your fingers, then grab about a teaspoonful of the ricotta mixture and form it