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Ricotta Gnudi with Browned Butter
Ingredients
  • 10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
  • ¼ cup grated Parmigiano-Reggiano, plus extra for finishing
  • ⅛ teaspoon ground nutmeg
  • 10 turns freshly ground black pepper
  • 1 large egg yolk
  • Kosher salt
  • ½ to ¾ cup all-purpose flour, plus more for dusting
  • ½ cup neutral oil, such as canola
  • 1 tablespoon capers, drained and dried
  • 1 sprig fresh sage plus 4 leaves
  • 5 tablespoons unsalted butter
  • 1 lemon, cut into wedges
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