Spinach and Ricotta Gnudi with Butter and Sage

Gnudi

• 300 g Spinach
• 2 tsp Fine sea salt
• 400 g Ricotta
• 80 g Parmesan
• 1 Egg
• ¼ tsp Ground nutmeg
• ½ tsp Black pepper
• 80 g Plain flour

Butter and sage

• 90 g Unsalted butter
• 12 leaves Fresh sage
• 20 g Parmesan

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the spinach and cook for 1 to 2 minutes until fully wilted. Drain in a colander, then press out as much water as you can and finely chop.
2. In a mixing bowl, combine the ricotta, 80 g parmesan, egg, ground nutmeg, black pepper and the remaining 1 tsp fine sea salt. Stir in the chopped spinach until evenly mixed. Add the plain flour and fold just until you have a soft, slightly sticky mixture.
3. Lightly flour a tray or plate with a little of the plain flour from the measured amount. With floured hands, shape the mixture into small dumplings, about the size of a walnut, and set them on the floured surface. If the mixture feels very soft, chill the shaped gnudi for 15 minutes to help them hold their shape.
4. Bring the same pot of water back to a gentle simmer rather than a rolling boil. Lower in the gnudi in batches and cook for 2 to 3 minutes, or until they float and feel slightly firm. Lift out with a slotted spoon and transfer to a warm plate while you cook the remaining gnudi.
5. Melt the unsalted butter in a frying pan over a medium heat, then add the fresh sage leaves. Cook for 2 to 3 minutes, swirling the pan, until the sage is crisp and the butter smells nutty but is not burnt. Add the gnudi to the pan and gently turn to coat.
6. Divide the gnudi between plates and spoon over the butter and sage. Finish with the optional 20 g parmesan. Serve straight away while the gnudi are soft and hot.

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