Ricotta Gnudi with Sage Butter - Gnudi di ricotta con burro con salvia

Gnudi

• 1000 g ricotta cheese
• 150 g Parmesan cheese cut in pieces (2 cm)
  of vegetarian hard cheese cut in pieces (2 cm)
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 1 tsp ground nutmeg freshly ground (see tip)
• fine semolina for dusting

Sage Butter

• 150 g unsalted butter diced
• 20 fresh sage leaves
• ½ lemon finely grated zest only
• 50 g toasted pine nuts
• water for cooking gnudi
• 1 tsp fine sea salt