Ricotta Gnocchi with Sage Butter

Place the ricotta in a fine-mesh sieve lined with cheesecloth over a bowl and let it drain in the refrigerator for at least 2 hours, or preferably overnight, to remove excess moisture.

Transfer the drained ricotta to a large bowl. Add the egg yolk, 50 grams of grated Parmigiano-Reggiano, freshly grated nutmeg, and 5 grams of salt. Mix gently with a fork until just combined.

Gradually add the 00 flour, mixing it into the ricotta mixture with your hands until a soft, cohesive dough forms. Be careful not to overwork the dough, as this can make the ricotta gnocchi tough.