1. Bring a large pot of salted water to a boil.
2. In a large bowl, mix ricotta, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour.
3. Form mixture in to small, flattened balls.
4. Drench the formed Gnudi in flour to coat, tapping off the excess.
5. Slide formed Gnudi into the boiling water.(Be careful not to overcrowd the pan; work in batches if necessary.)
6. Remove the Gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
7. Allow to cool to room temp, lightly oil so they don’t stick together.

For the spaghetti squash:

1. Cut spaghetti squash in half, remove seeds, facing cut side down on cookie sheet pan, olive oil and run the skin side, season with salt and pepper, roast for about 30 – 40 minutes or until the flesh is tender.
2. Allow to cool completely – once cooled, using a fork to grate the inside of the squash with the prongs of the fork (you will see the spaghetti size pieces forming as you are pulling it from the skin.)
3. Once all spaghetti squash is pulled, reserve to the side until plate assembly.

Finishing the “Gnudi”:

1. In large sauté pan add ½ the whole butter (or 3 ounces) on medium to low heat.
2. Once butter is foaming/or starts to bubble add Gnudi brown on 1 side flip and do the same on the second half.
3. Set Gnudi on the side in warm place.
4. In the same pan add remaining butter on medium heat, once butter is at the stage of tan in color, add sage.
5. Add spaghetti squash, white currants, heat up, season with salt and pepper.
6. Warm up Gnudi on top of the squash slightly.
7. Place squash mixture in a selected serving vessel, Gnudi on top, spoon remaining sauce on top overall and sprinkle with parmesan cheese.