Gli Gnudi Ricotta e Spinaci

Drain the ricotta for 15 minutes (you can place the cheese into a pasta colander is you don't have a fine mesh strainer).

Boil and squeeze the spinach (you don’t want any water in the filling) and cut as finely as possible.  

Put ricotta and spinach in the same bowl, add two eggs, 3 pinches of salt, oil, parmigiano and a generous sprinkle of nutmeg. Mix thoroughly.  

The filling will probably be too soft - you will need to add some sifted all-purpose flour until it turns into a thicker and more manageable consistency.

Using your hands, shape spinach and ricotta blend into small balls, approximately 25/30 grams per piece.

Repeat this process with remaining dough.

When all dough has been shaped into Gnudi, place all the rolled shapes onto a plate.  Coat with all-purpose flour, let rest 2 minutes, and coat once again.

You can drizzle the Gnudi with flour or roll them in flour placed directly on a plate.

Mettere gli gnudi in una pentola di acqua bollente salata e cuocere per 6 minuti.

Mentre cuociono, mettere 60 g di burro e 7 foglie di salvia in una casseruola.

Aggiungere 2 pizzichi di pepe nero e far sciogliere il burro a fuoco medio.

Scolare con cura gli gnudi e aggiungerli alla padella con il burro fuso e farli saltare 1 minuto.