b'Gnudi with Arugula Pesto & Tomato SpumaMICHAEL GALATAServes 2 (makes 4 gnudi)FOR THE GNUDI:1 cup whole-milk ricotta cheese2 eggs2 1-pound boxes coarsely ground semolina1 teaspoon saltFOR THE ARUGULA PESTO (YIELDS 1 QUART):1 pound arugula, freshly picked, washed 3 times2 garlic cloves4 ounces raw pine nuts4 ounces Pompeian Extra Virgin Olive OilSalt and pepper to tasteFOR THE TOMATO SPUMA:1 dozen ripe plum tomatoes1 pint grape tomatoesSaltCheeseclothRoasted cherry tomatoes (optional, for garnish)TO PREPARE THE GNUDI:In a large bowl, mix the ricotta and eggs. Form the mixture into 4 small, flattened ovals,then dredge in semolina until completely covered.Let the gnudi rest for 24 hours in the fridge.Bring a large pot of water to a boil, season with salt, and poach the gnudi slowly for about4 minutes until warm inside.TO PREPARE THE ARUGULA PESTO:Combine the arugula, garlic cloves and pine nuts in a food processor and pulse until coarsely ground. Drizzle in the olive oil and season with salt and pepper.54'