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