In February 2004, British Chef April Bloomfield and restaurateur Ken Friedman opened New York City's first gastropub, The Spotted Pig. And it is pretty sure the word gnudi wasn't on anyone's radar until they put these little poufs of ricotta and Parmesan on the menu. The restaurant serves them in a way that is typical of its cooking style: absurdly rich, in a bath of brown butter, with little regard for balance. As if molten balls of ricotta cheese weren't rich enough, they top it with more brown butter, crispy sage and an additional grating of Parmesan. No wonder it holds a Michelin star.