Gnudi with Butter and Sage

Method

1. Boil the spinach until tender, drain well, and chop finely.
2. In a bowl, combine the chopped spinach with ricotta, flour, egg, grated Parmesan, salt, and pepper. Mix well.
3. Shape the mixture into small dumplings (gnudi).
4. Bring a pot of salted water to a boil. Cook the gnudi until they float, about 2-3 minutes.
5. Meanwhile, in a pan, melt butter with sage leaves. Add a ladle of gnudi cooking water and let it simmer gently.
6. Drain the gnudi and transfer them to the pan with butter and sage. Toss gently.
7. Remove from heat and stir in grated Parmesan to emulsify. Serve immediately.