Tuscan Gnudi with Ricotta and Spinach

Method

1. Clean the greens (biete/erbette or spinach) by removing the stems and chopping them coarsely.
2. In a pan, heat a drizzle of extra virgin olive oil. Add the greens and season with a pinch of salt. Cook over medium-high heat, then lower, without adding water, for about 5-7 minutes until wilted.
3. Transfer the cooked greens to a bowl to cool.
4. Once the greens are warm, add about 30-40g of grated Parmigiano Reggiano (or Pecorino). Mix well.
5. Gradually add the ricotta (previously drained for about an hour), then add the eggs. Mix until combined.
6. Season with nutmeg, salt (go easy as cheese is salty), and pepper to taste.
7. Add the flour, starting with 150g, and mix. If the dough is too wet, add more flour gradually until you get a soft but shapeable consistency. Knead briefly to develop the gluten.
8. Taste the dough and adjust seasoning if needed (add more cheese if desired).
9. Bring a pot of salted water to a boil.
10. Using two spoons, scoop small portions of the dough and drop them into the boiling water.
11. Cook the gnudi until they float to the surface, then continue cooking for 30-40 seconds with the lid on.
12. Drain the gnudi and serve immediately. For a simple serving, melt a knob of clarified butter in a pan with 4 sage leaves, toss the gnudi in the butter, and finish with grated Parmigiano Reggiano or Pecorino.