Great Italian Chefs

Step 1

To make the gnudi, mix together all of the ingredients, except the semolina, in a mixing bowl using a wooden spoon

Step 2

Once fully incorporated, roll the mixture into neat 2cm balls

Step 3

Place in a tray dusted with semolina flour and place in the fridge uncovered overnight to dry out a little more

Step 4

Cook in salted boiling water until they rise to the top, then drain and leave to steam for a minute or so

Step 5

Meanwhile, place the butter in a large frying pan on a medium heat. As it melts, add the sage leaves and add a sprinkle of salt

Step 6

Once the butter has completely melted, add the gnudi and turn up the heat a little. Give the pan a shake every now and then to get an even colouring. You need to work quite quickly or the gnudi will become soft and may start to split

Step 7

Once nice and golden, the butter should have caramelised into a nutty brown butter and the sage will have crisped up

Step 8

Finish with a squeeze of lemon juice and serve warm