|350 g||ricotta (firm, well-drained)|
|300 g||cooked spinach (chopped, well-drained)|
|¼ tsp||ground nutmeg|
|50 g||butter (unsalted)|
|Parmesan cheese for serving|
Make sure the spinach is cool before beginning. Place the spinach in a kitchen towel or cheese cloth, gather the edges together, and twist tightly to squeeze out all the liquid. Repeat the process with the ricotta. Add the ricotta, spinach, beaten eggs, ground nutmeg, and salt to a large bowl and mix together. You should have a thick, compact mixture. Place the flour on a plate. Using your hands, roll spoonfuls of the mixture into walnut-sized balls. Roll each ball in flour until well-coated. Place on another lightly-floured plate, and repeat until ricotta mixture is used up.
Prepare a large pot of generously salted water and bring to a simmer. Carefully drop the gnudi into the water and cook for approx. 4 - 5 min. or until they begin to float to the surface. Reserve some of the gnudi cooking water.
In the meantime, prepare the sauce by melting the butter in a frying pan over medium heat with the sage leaves. When butter is melted and before it begins to brown, add about 2-3 spoonfuls of the gnudi cooking water and swirl the pan to create a thick sauce. Season with salt and pepper, adding more gnudi cooking water if needed.
When gnudi are ready, remove them from the water with a slotted spoon and place in the frying pan with the butter sauce. Turn heat to low and swirl to coat the gnudi gently with the sauce. Serve immediately with freshly grated Parmesan cheese. Season to taste and enjoy!