Got some leftover ricotta from stuffed shells? Or perhaps from fluffy pancakes? Say less and let us welcome gnudi to the stage. These pasta-esque pillowy puffs are easy to cook and easier to make. Follow the ratio below for the dreamiest Italian dumpling, you may just lay your head down in them: - 2 parts flour - 1 part ricotta - 1 part parmesan - 1 egg - Lemon zest (*optional; the citrus will balance the heaviness of the cheese) Once combined, shape your dumplings into bite sized pieces and boil them in salted water just until they float. And while gnudi means “naked ravioli,” we like to dress ours with sage brown butter, pesto, or tomato sauce (don’t forget to use that salty, starchy pasta water to emulsify your sauce!)