Ingredients for 4 people
700g Fresh spinach
400g Fresh ricotta
100g Grated parmigiano reggiano
1 Teaspoon of grated nutmeg
6 Leaves of fresh basil
1 Clove of garlic
2 Tablespoons of extra virgin olive oil
1 Cup of flour to roll the gnudi in
150g of butter
10 Fresh leaves of sage
Wash and drain the spinach and if possible use a salad spinner to get rid of of most of the water.
In a large pot fry the garlic with the oil to medium heat for 2 minutes. Add all the spinach and cover with lid. Cook the spinach until wilted nicely and tender approx 3 minutes.
Squeeze out as much water as you can from the spinach and let it cool. Once cold, chop the cooked spinach finely.
In a large terrine mix all the ingredients together. Chop the basil and add into the mix.
With floured hands — prepare the gnudi rolling a small amount of mix into a ball the size of a table tennis ball. Place some flour into a tray and roll the gnudi into it like this they will be nicely coated.
Plunge the gnudi in a pot of simmering salted water and once they come out on the surface, fish them out and place them on a large serving plate.
In a small pot melt the butter and the safe together. Sprinkle the gnudi with more grated parmigiano and when the butter and safe are foaming, pour it over them. Serve nice and hot!