One of my new favorite food techniques, well not so new, is gnudi or ricotta gnocchi. They are called gnudi or nude because the texture resembles the inside of a cheese ravioli without the pasta. The preparation is simple but the key to a light and airy is to hang the ricotta. Hanging removes a decent amount of water and let’s the cheese achieve a solid texture without too much flour. The Gnudi are poached slowly in a basic marinara with plenty of basil.