Gnudi

Method

1. Boil the spinach, then drain and chop finely.
2. In a bowl, combine the chopped spinach, egg, ricotta, grated Parmigiano, flour, salt, and nutmeg. Mix until well combined.
3. Wet your hands and form the mixture into balls weighing about 40 grams each.
4. Place the gnudi on a tray and refrigerate for at least 30 minutes to firm up (or freeze for later use).
5. Bring a pot of salted water to a boil.
6. Gently drop the gnudi into the boiling water. Cook until they float to the surface, about 4 minutes.
7. Meanwhile, in a pan, melt the butter with a few sage leaves over medium heat. Let it brown slightly.
8. Using a slotted spoon, transfer the cooked gnudi directly to the butter and sage pan. (Alternatively, drain them on a separate plate to avoid excess water.)
9. Toss gently to coat with butter and sage.
10. Serve immediately with a generous grating of Parmigiano.