Spinach & gorgonzola balls from Mimi Thorisson

(for 8 balls)

750 g/ 1 & 2/3 pounds frozen spinach (about 1 pack)
2 small slices of stale bread
1 tablespoon milk
1 tablespoon plain flour
1/4 teaspoon nutmeg
8 teaspoons gorgonzola cheese
Parmesan cheese, grated/to serve
Salt & freshly ground black pepper

For the butter sage sauce
A large handful of sage leaves
80 g unsalted butter
Salt & freshly ground black pepper

Steam the spinach until soft and drain.
Squeeze out the excess water (very important otherwise the balls will be watery), and chop as finely as possible.
Place 2 small slices of stale bread in the food processor and pulse until you get fine breadcrumbs.
In a large bowl (or you can mix everything in the food processor, just pulse lightly) combine spinach, breadcrumbs, milk, nutmeg, flour, salt & pepper and mix until well blended.
Roll out approximately 8 walnut-sized balls. While shaping the balls, insert a small teaspoon of gorgonzola inside and reshape.

Heat a large saucepan with salted water and bring to a boil.
Cook the spinach balls for 8 minutes and drain.

While the spinach balls are cooking, prepare the sage butter sauce.

In a large pan, melt the butter on a medium heat.
When the butter starts to sizzle, wat until it turns light golden brown, then lower the heat and add the sage leaves.
Season with salt & pepper, and shake the pan for about 30 seconds.

Drizzle the sage butter sauce on top of the spinach ball. Grate parmesan on top before serving.