Ricotta and spinach gnudi (gnocchi)

INGREDIENTS 

Serves 4 

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

METHOD

1. 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. 

2. This dough should be very wet so with flour dusted hands make small dumplings — the size of a table tennis ball. 

3. Sprinkle them with more flour and let them rest in the fridge for a few minutes. 

4. 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.

5. When the gnudi come to surface — fish them out and place them in a large serving dish. 

6. Sprinkle with Parmigiano and pour the melted butter and sage all over them. 

Buon Appetito!