600g of fresh ricotta
100g of flour
120g of Parmigiano Reggiano
200g of frozen spinach
Salt and pepper to season
1 Teaspoon of nutmeg
2 Tablespoons of butter
Few leaves of sage
Defrost the spinach and squeeze as much water as you can from it. Chop very finely with a knife. Add the spinach and ricotta together then add the flour and Parmigiano — season with salt, pepper and nutmeg.
This dough should be very wet so with flour dusted hands make small dumplings — the size of a table tennis ball.
Sprinkle them with more flour and let them rest in the fridge for a few minutes.
Bring a pot of salted water to simmer. Plunge the balls of ricotta and gnudi in the simmering water. While you wait for the gnudi to surface — melt the butter and sage in a seperate pot.
When the gnudi come to surface — fish them out and place them in a large serving dish.
Sprinkle with Parmigiano and pour the melted butter and sage all over them.