Makes 20-30 gnudi or 4 servings

1 cup whole milk ricotta

½ cup grated pecorino Romano

1 egg

5 to 6 tablespoons fresh breadcrumbs

½ teaspoon salt

Freshly grated nutmeg to taste

If the ricotta seems wet, let it drain in a sieve, about 30 minutes.

Mix together the ricotta, pecorino Romano, egg and breadcrumbs.

Season with salt and a little freshly grated nutmeg to taste.

Let sit so that the breadcrumbs thicken the mixture, 30 minutes.

Heat a large pot of well-salted water to a boil over high heat.

Roll the dough into 20-30 small balls with well-floured hands, placing them on a floured baking sheet. You want plenty of flour on the outside of each ball to make a protective skin on the naked mixture.

Carefully slip them into the boiling water. After they bob to the surface, cook, 2 minutes. Remove from pot with a slotted spoon.

Serve with more pecorino or with a sauce of your choice.

Adapted from “The Geometry of Pasta” by Caz Hildebrand and Jacob Kenedy.