Ricotta Gnudi and Brown Butter Sauce with Button and Porcini Mushrooms

In a bowl, mix ingredients, except for semolina, together until just combined. The dough should feel moist, but not stick to hands.

Flour a clean dry work surface. Form dough into a ball and divide into 4. Roll each piece out to 2 inch cylinders. Cut cylinders into 2 inch pieces.

Place semolina flour on a tray. Roll each piece into a ball, place on tray and lightly roll with semolina flour . Set aside for 20 minutes at room temperature.

Place a large pot of salted water over high heat, bring to a boil.

Remove raw dough balls from semolina. Shake off excess semolina and gently place in water.

Cook until Gnudi floats to the top and is cooked through, approximately 3-4 minutes.

Heat oil in a sauté pan over medium heat. Add button mushrooms, sauté until golden. Add porcini, season with salt and pepper, toss and remove from pan. Set aside.

Add butter to sauté pan, heat until just browned. Careful not to burn butter. Add sage and toss. Add mushrooms back to pan, toss.

Add cooked Ricotta Gnudi to sauté pan, remove from heat and sprinkle ¼ cup Parmesan cheese.

Spoon approximately 5 Ricotta Gnudi and Brown Butter Sauce with Button and Porcini Mushrooms in to bowls.

Garnish with remaining Parmesan cheese and serve.