Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato.
Bring a pot of water and a pinch of salt to a rolling boil, and add spinach. Cook for 2-3 minutes. Drain and squeeze out excess water.
Mix the ricotta, spinach, egg, 1/4 Cup (50 gr) of grated parmesan, and a pinch of nutmeg. Create a dense filling that you can work with your hands.
Flour coat your hands. Take portions of the filling and roll into balls the size of a golf ball.
Immerse the “naked” balls ☺ (gnundi) in rapidly boiling water and cook for 10 seconds. Scoop out of the boling water with a hand held sieve.
Place the gnudi on a bed of butter, sage and nutmeg, sprinkle generously with grated parmesan
Broil in oven for a few minutes (watching closely) toasting until golden.
Servings 0