Ricotta gnudi with sage butter

Preparation time: 15 mins
plus 16 hours chilling
Cooking time: 5 mins
Serves 4 as an entree or 2 as a main
350g fresh ricotta 25g parmesan, finely grated
1 free-range egg yolk Pinch freshly grated nutmeg Sea-salt flakes and freshly ground black pepper, to season 225g fine semolina 50g butter, chopped bowl and season. Remove mushrooms from oven and spoon over ricotta mixture. Grill for a further 2 minutes or until golden.
3 Sprinkle rocket on top of mushrooms. Drizzle with pesto and serve with bread on the side.

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