Gnudi with Spinach, Ricotta and Sage Butter

A delightful mix of spinach and cheese with homemade gnudi in a fragrant sage butter sauce.

1 lb fresh spinach, large stems removed, washed well
2 large egg yolks, lightly beaten
¾ cup ricotta cheese (about 6 oz), preferably fresh, drained for 30 minutes in a fine sieve
¾ cup Parmesan-Reggiano cheese, finely grated (about 1 oz)
1 cup + 2 Tbsp. all-purpose flour, unbleached
½ tsp. nutmeg, freshly grated
coarse sea salt black pepper, freshly grounded
Semolina, for dusting
4 Tbsp. (½ stick) unsalted butter
2 Tbsp. fresh sage, coarsely chopped, plus about 8 leaves

Fit a large pot with a steamer insert. Add enough water to come about 3" below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3-5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).

Stir together spinach purée, egg yolks, cheeses, 2 Tbsp. flour, nutmeg, 1 tsp. salt, and pepper in a bowl.

Mound 1 cup flour on a cutting board. Using floured hands, gently shape 1 Tbsp. spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina. Repeat. Refrigerate, uncovered, until ready to cook (24 hours maximum).

Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.

Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1½ Tbsp. gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper.

Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.

Makes 4 servings.