Gnudi (Ricotta and Spinach Gnudi)

Method

1. Wilt fresh spinach in a large pan with a lid for a few minutes.
2. Drain the spinach in a colander and let cool slightly, then squeeze very well to remove excess liquid.
3. Finely chop the squeezed spinach with a knife.
4. In a bowl, combine the spinach, ricotta, salt, pepper, nutmeg, Parmesan, egg, and a little flour to bind.
5. Form small gnudi (about 18-20 g each), shaping them into lightly flattened balls, and dust with flour.
6. Gently melt butter with sage leaves in a wide pan.
7. Bring a pot of salted water to a boil.
8. Drop the gnudi in batches into the boiling water; they are ready when they float to the surface.
9. Transfer the cooked gnudi directly to the pan with butter and sage.
10. Serve with a final sprinkle of Parmesan.