Ricotta and Spinach Gnudi - ricotta gnocchi By Emiko Davies.

- Meet In Your Kitchen | Emiko Davies & Marco Lami's Dolce Vita in Florence - eat in my kitchen eat in my kitchen

Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina.
Serves 4

175g firm ricotta, well-drained
150g cooked, chopped, well-drained spinach (if making from scratch, you need about 1 kg / 2 1/4 pounds fresh leaves)
1 eggs, beaten
A pinch of salt, plus more for the water
A pinch of ground nutmeg
About 25g plus 1 tablespoon plain flour
25g unsalted butter
10 sage leaves
Salt and pepper for seasoning
Handful finely grated Parmesan cheese, to serve

Mix the ricotta, finely chopped spinach, eggs, pinch of salt and nutmeg together in a mixing bowl.
You should have a thick, compact mixture.

Place the flour in a shallow bowl.

With hands, roll walnut-sized spoonfuls of the gnudi mixture in your hands, and then in the flour until well-coated.
Place on a lightly-floured board until they are all ready.

Prepare a large pot of water (salted with a spoonful of salt) and bring to a simmer.
Carefully drop the gnudi into the water and cook for about 4-5 minutes or until they begin to float to the surface.

In the meantime, prepare the sauce by melting the butter in a wide 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 water and swirl the pan to create a thick sauce.
Season with salt and pepper.

When gnudi are ready, remove them from the water with a slotted spoon and place in the sauce.
Turn heat to low and swirl to coat the gnudi gently with the sauce. Serve immediately with the cheese.