Tuscan gnudi

INGREDIENTS FOR 4 PEOPLE

500 g FRESH SPINACH

500 g RICOTTA

2 EGGS

80 g FLOUR (plus extra as needed)

100 g GRATED PARMESAN

NUTMEG

SALT

PEPPER

TO SERVE

50 g BUTTER

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

SAGE

GRATED PARMESAN

I drain the ricotta in a sieve to remove whey. I fry the garlic in a little extra virgin olive oil, then add the spinach.

I wilt the spinach and cook for a few minutes, stirring. I reduce its liquid without adding water, remove the garlic and drain in a sieve, removing as much liquid as possible.

I finely chop the spinach with a knife.

I smooth the ricotta with a spatula in a bowl, then add the spinach.

I mix and add salt, pepper and nutmeg.

I add the eggs.

The flour.

The Parmesan.

I mix to a firm but sticky dough.

I shape fairly large gnocchi and roll in flour.

I prepare them all and bring salted water to the boil.

I add the gnocchi and wait until they float, then drain into a large pan where I have melted butter with sage. I leave for a few minutes, then serve sprinkled with Parmesan.