A simple brown butter and sage sauce is all these creamy balls of ricotta need to shine.
2 ounces Parmesan cheese, plus more for serving12 to 15 fresh sage leavesLine a large plate with three layers of paper towels or a clean dish towel. Transfer ricotta directly to paper towels and spread with a rubber spatula. Place another triple layer of paper towels or a clean dish towel on top and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.
Meanwhile, transfer half of the semolina flour to a large bowl and the other half to a 9- by 13-inch baking dish. When ricotta is chilled, scrape it into a separate empty large bowl and fold it with a rubber spatula until no big chunks of frozen ricotta remain. Using a small cookie scoop, form a ball of ricotta about 1 1/2-inches wide and transfer to the bowl with the flour. Using your fingers, scoop dry flour over the top of the ricotta ball.
Place the remaining butter in a medium skillet. Bring a large pot of well-salted water to a boil. Add gnudi and cook, stirring very gently, for 3 minutes. Using a slotted spoon, transfer the gnudi to the skillet with the butter, making sure that plenty of pasta water gets into the pan with the gnudi.
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