Spinach and ricotta gundi

Put the ricotta in a colander over a bowl and let it drain for an hour. Then weigh 250 g.

Meanwhile, place the spinach leaves in a saucepan, turn on a high heat and add 2 tablespoons of boiling water. Cover the saucepan and steam them until they lose volume. Drain in a colander and let them cool. Remove as much water as possible and then chop them lightly. You should get about 300 g of cooked spinach.

Mix the spinach with the ricotta, parmigiano reggiano and the beaten egg. Season to taste. Make sure the ingredients are well integrated. Put some flour in a bowl. Take 20 g handfuls of the mixture (about the size of a large walnut) and roll them in flour before rolling them between the palms of your hands to form a compact ball. Shake off the excess flour. Spread them well apart on a floured board so that they do not stick together.

Prepare a frying pan and a saucepan on two separate burners. Melt the butter with the sage and nutmeg in the pan and keep it warm while boiling the gnudi. Fill the saucepan with salted water and bring it to a gentle boil. Carefully immerse the gnudi and let them swim in the water for 5 minutes, or until they float. Use a skimmer to transfer them to the pan with the butter. You may have to cook them in batches. Spoon the butter over the gnudi and serve sprinkled with grated cheese.