Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Blanch the nettle for 30 seconds to a minute in salted boiling water, drain well and chop finely.
In a mixing bowl, combine ricotta, parmesan, nutmeg, salt, pepper, nettles, and ½ cup all purpose flour. Using a wooden spoon, combine the mix until it forms a dough. Try not to overwork this mixture.
Continue to mix until it forms a smooth ball, possibly adding more flour until the surface is smooth.
Lightly flour your hands and roll the gnudi into pillow shapes, about the size of a quarter. Place onto a floured tray and refrigerate for at least 20 minutes.
Prepare the ingredients for your sauce.

Bring a large pot of salted water to a boil.
In a large frying pan, melt the butter until it just begins to foam over medium high heat. Add the shallots and garlic, and saute for 1 – 2 minutes until fragrant.
Add the capers, sage and thyme to the pan and By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to medium. Let cook for 3 – 4 minutes until well combined, then add lemon juice and Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and chili flakes, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste. Add the shredded duck confit.
Add the gnudi to the pot of salted water and boil for 2 – 3 minutes until the first few begin to float. Remove from the pot with a slotted spoon and add directly to your sauce. Toss until coated and serve topped with parmesan cheese.