Gnudi

🔥 Prep

• Rinse the 200 g spinach under cold water, then blanch in boiling water for 30 seconds until wilted, drain and squeeze out excess moisture, then finely chop.
• In a large bowl, combine the 500 g ricotta, the chopped spinach, 0.5 cup grated Parmesan, 0.5 cup flour, and 1 large egg; mix until just combined, being careful not to overwork.

🔥 Cook

• 1. Bring a large pot of salted water to a rolling boil over high heat.
• 2. Using two spoons or your hands, scoop the mixture and form small oval dumplings about the size of a walnut (approximately 2 cm × 3 cm), placing them on a floured tray.
• 3. Gently drop the gnudi into the boiling water; cook for 2–3 minutes or until they float to the surface, then let them simmer for an additional 1 minute.
• 4. Using a slotted spoon, remove the cooked gnudi and transfer them to a warm skillet with 2 tbsp melted butter over medium heat.
• 5. Add a few fresh sage leaves and sauté the gnudi for 1–2 minutes per side until lightly golden.
• 6. Finish with a drizzle of extra‑virgin olive oil, a sprinkle of the remaining Parmesan, and freshly ground black pepper.

🔥 Serve

• Arrange the gnudi on a warmed plate, spoon any pan juices over the top, and garnish with extra sage leaves and a pinch of nutmeg if desired.
• Serve immediately with a simple side of sautéed greens (such as Swiss chard) or a light tomato‑basil salad.
• Pair with a crisp white wine like Verdicchio or a light red such as Chianti.