Your favorite new dish is here!

1 pound whole milk ricotta
1 cup parmesan (freshly grated, plus more for serving)
3/4 teaspoon nutmeg (freshly grated)
1 pound semolina flour (divided)
4 tablespoons unsalted butter (cubed)
15 sage leaves
1/4 cup pasta water (reserved)
Kosher salt and freshly ground black pepper (to taste)

Line a plate with paper towels and set aside.
Strain the ricotta over a large bowl, discarding any excess moisture. Remove the strained ricotta to the prepared plate and allow to absorb any residual moisture. Remove ricotta to a large bowl, discarding the paper towels. Stir in the parmesan and nutmeg, and season with salt and pepper. Refrigerate until mixture is thick and beginning to firm, about 1 hour.
To a baking sheet, in a single layer, add half of the semolina flour on a baking sheet and place the other half in a bowl. Scoop 2 tablespoons of ricotta mixture and place in the bowl of semolina, gently coating as you form into a ball. Place coated balls onto the prepared semolina baking sheet leaving space in between. Continue with the remaining ricotta mixture. Refrigerate, uncovered, overnight or up to 3 days, turning all prepared balls at least once for even hydration.
Bring a pot of salted water to a gentle boil. Carefully add gnudi to the pot. While gnudi is cooking, place a medium saute pan over medium heat and add butter. Allow the butter to melt and become foamy, golden brown and nutty in smell, about 1-2 minutes. Add sage leaves and swirl to combine.
Once gnudi floats to the top of the water, transfer gnudi using a slotted spoon to butter sage mixture as well as the reserved salted water. Stir gently to coat, pour into a serving bowl and garnish with more grated parmesan on top. Serve immediately.
Tip: Spread ricotta mixture on plate or sheet tray to expedite the process.