For the gnudi, place the eggs, goat cheese and harissa in a bowl and mix until incorporated. Add the basil, the flour, the Parmesan and 1/8 pound of semolina, folding each ingredient in gently so as not to overwork the dough. Let rest for one hour and then form into the desired, gnocchi-like shape.
Completely cover the gnudi with the remaining semolina and let it refrigerate overnight.
Cook the gnudi, as you would gnocchi, in a pot of salted boiling water. Shock them in cold water when they float to the top.
Cut the sausage as desired. Sear in a hot sauté pan to caramelize and then lower the heat to finish them. Remove the sausages.
Dry the gnudi with a paper towel and sear quickly. Add the sausage and, if desired, a little more Parmesan and some fresh basil. Serve in a bowl with the natural juices of the sausage spooned on top of everything.
1 lb. goat cheese
1 Tbsp. harissa
1/3 cup basil chiffonade
3 Tbsp. all-purpose flour
½ lb. grated Parmesan, plus extra for garnish
½ lb. semolina
2 lbs. lamb sausage (homemade or favorite substitute)
Fresh basil for garnish
This article appears in May 1-31, 2009.