Gnudi is a fantastic dish – you must make it. It’s elegant, light in texture, easy to make and for most people, very unusual. My dear friend April Bloomfield, from the very cool Spotted Pig in New York, has recently made this dish most famous, but it certainly dates back at least a good thirty or forty years, and is made all over Tuscany. Gnudi means naked, and quite simply this is a ricotta ravioli without the pasta (aka naked). The proviso for this dish being genius to the point where your guests won’t stop talking about it is to use top-quality ricotta, butter and Parmesan, as well as beautiful freshly picked sage.