No pics - forgot to take. I did ricotta gnudi as per this link https://www.chefsteps.com/activities/pillowy-ricotta-gnocchi-gnudi-with-sage-brown-butter-sauce
But I did not do the sauce. Mine was simpler. After cooking in water, toss in extra virgin olive oil. Then put in the button of each bowl, sprinkle grated Parmesan over, followed by a poached egg. Then sprinkle salt and pepper. I think fairly nice and can repeat.
Portion wise, 330g ricotta, 3 egg yolks and 165g AP flour makes enough for 9 starter portions. I probably want to add more salt next time.
The 330g ricotta was made from about 2 litres of milk, 600ml butter milk, some cream.
