- 5 cups (1.2 liters) baby spinach leaves
- 2 cups (480 milliliters) ricotta cheese
- 1 cup (240 milliliters) grated parmesan cheese, divided
- 3 egg yolks, lightly beaten
- 1/2 teaspoon (2.5 milliliters) salt
- 1/4 teaspoon (1 milliliter) pepper
- 1/2 teaspoon (2.5 milliliters) ground nutmeg
- Zest of 1 lemon
- 5 tablespoons (75 milliliters) flour
- 1/3 cup (80 milliliters) semolina flour
- 1/2 cup (120 milliliters) butter
- 6 sage leaves
- Blanch spinach. Drain and let cool. With your hands, squeeze the spinach to remove excess water. Once it is very dry, chop it up finely. Add chopped spinach to a bowl.
- Drain ricotta and add it to the bowl with the spinach. Add 2/3 cup (160 milliliters) parmesan, egg yolks, salt, pepper, nutmeg, and lemon zest, and stir to combine. Sift in flour and stir in.
- Put the semolina flour into a bowl. Roll two tablespoons (30 milliliters) of the mixture into a ball and coat in semolina. Place on parchment paper. Repeat until all the mixture has been used up.
- Bring a pot of salted water to boiling. Add balls a few at a time and cook until they float to the surface, about three to five minutes.
- Melt butter in a pan and cook until golden brown. Add sage and turn off the heat. Use butter and sage sauce to top cooked gnudi. Sprinkle with remaining parmesan.