Spinach Gnudi

Instructions

• Stir together ricotta, parmesan, spinach and salt.
• Sprinkle 1 cup of semolina on a baking sheet.
• Dust hands with semolina and gently roll ricotta into balls about 30 grams (2 Tbsp) in size.
• The gnudi are quite soft and require a gentle touch.
• Place on semolina lined tray and roll to coat.
• Continue until tray is full adding semolina as needed and keeping hands clean and dusted to prevent sticking.
• Place tray in the fridge, uncovered overnight.
• (The semolina helps pull the moisture out of the gnudi).
• When ready to eat, remove from fridge, and dust off excess semolina from gnudi.
• Cook gnudi in large pot of boiling salted water until gnudi are floating, about 3-4 minutes.
• Meanwhile, in large saute pan, heat butter over medium heat until browned, about 5-6 minutes.
• Add sage leaves and remove from heat.
• Remove gnudi from water into pan with butter, toss to coat.
• Serve with parmesan and pepper and additional butter drizzle.