We often cook this delicious treat with leftover Ravioli filling, but here is a recipe for Gnudi (literally nude pasta) without the spinach.These are a delicious and unique dish, and perfect for a winters evening with burnt butter and sage leaves fresh from the garden.Enjoy!Gnudi Recipe1 cup fresh ricotta cheese1 cup grated Parmesan, plus more for finishing the pasta2 eggs plus 1 egg yolk1 teaspoon grated nutmeg2 tablespoons minced fresh chives (optional)1/2 cup all purpose flour4 cups semolina flour3 tablespoons unsalted butter10-12 sage leavesCombine the first 5 ingredients in a bowl and whisk vigorously.Fold in the 1/2 cup of flour until it is combined with the ricotta mixture, add more flour if needed so that the mixture isn't too sticky to roll into 1-inch balls.Allow the gnudi to come to room temperature, and in the meantime prepare the butter and bring a pot of salted water to boil.Using floured hands, roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom. Arrange the balls so that they are not touching each other or the sides. When you have a layer, cover the balls completely with flour and begin another layer. Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight.Carefully unearth the gnudi and place on a rimmed baking sheet. The flour that remains can be sifted back into a container to use in the future.In a skillet, melt the butter over medium-high heat. Watch it carefully, and when the butter solids begin to brown and the butter is foamy (above), add the sage leaves. Just a few moments longer on the heat and the butter should turn a caramel brown color.Pop the gnudi into to a pot of salted boiling water and cook until they float, about 1 minute.Keep in mind that these do not require long to cook, and the pasta coating can turn tough if they are in the water too long.Remove them carefully to drain, and serve with the butter and sage leaves.Grate Parmesan over them, if desired.