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2 450 gram containers ricotta
½ cup grated Parmesan cheese
16 oz chopped frozen spinach - thawed and squeezed dry
½ tsp salt
2 cups fine semolina
1 cup salted butter
4-5 fresh sage leaves
Salt and pepper to tasteMethod
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 with butter, toss to coat. Serve with parmesan and pepper and additional butter drizzle.