• If you're using fresh ricotta or one that's a bit looser than typical store-bought varieties, you'll need to strain it beforehand. Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let it strain overnight, or for at least 4 hours prior to cooking.
• In a large bowl, combine the ricotta cheese, Parmigiano Reggiano, a large egg, and 1/2 cup of the semolina flour. Season with salt (use a heavy pinch for less salty ricotta or a light pinch for saltier varieties). Mix until well combined. 
• Scoop out about 2 tablespoons of the mixture and roll it into a ball with your hands. If the mixture is too wet and doesn’t hold its shape, return it to the bowl and mix in an additional 1/4 cup of semolina flour. 
• Roll each ball in all-purpose flour, shaking off any excess. Place the coated balls on a sheet tray and refrigerate them for at least 1–2 hours to rest. 
• When ready to cook, bring a large pot of salted water to a boil. Reduce the heat to maintain a gentle simmer. Working in batches, gently lower a few gnudi into the water. Cook them until they float, about 4–5 minutes, depending on their size. Remove the gnudi with a slotted spoon and transfer them directly to your prepared sauce. 

Spicy Marinara

• In a large skillet or sauté pan over medium-low heat, add the extra virgin olive oil and Calabrian chilies. Once the oil is heated, add the onions and garlic. Cook for 3–4 minutes, stirring occasionally, until the onions and garlic are soft and fragrant. 
• Stir in the canned tomatoes and basil, then season with salt to taste. Bring the sauce to a gentle simmer, reduce the heat, and cover the pan with a lid. Let it simmer for about 10 minutes.