Preparation

1. Bring a large pot of salted water to a rolling boil and prepare a flour dusted sheet tray.
2. In a bowl, mix together ricotta, egg, parmigiano, nutmeg and flour.
3. Using an ice cream scoop, scoop the gnudi batter onto the flour dusted sheet tray and gently roll dumpling into a ball. Use more flour if necessary.
4. Boil dumplings in batches in salted water until they float to the top. Remove dumplings to a platter and serve with desired sauce, like a tomato sauce or a simple olive oil-lemon juice-parsley with kosher salt and black pepper, to taste.