Sounds lovely Jillian. I haven’t made gnudi in ages and …

Comment on Gnudi in Sage Butter with Fresh Tomatoes by Amy.

Sounds lovely Jillian. I haven’t made gnudi in ages and you’ve inspired me. One question, it seems like there’s a step missing in the recipe. Maybe it’s obvious, but do you dust the gnudi with the flour in the small bowl before you drop them in your boiling water? Thanks.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.