Gnudi with Sage Butter Sauce

Wash the Fresh spinach thoroughly. Steam or blanch the Fresh spinach until wilted, then immediately plunge into ice water to stop cooking. Drain the Fresh spinach very well, then squeeze out as much excess water as possible using a clean kitchen towel. Chop the Fresh spinach very finely.

In a large bowl, combine the finely chopped Fresh spinach, well-drained Ricotta, 80 grams of grated Parmigiano-Reggiano, Egg yolk, 50 grams of 00 flour, freshly grated Nutmeg, Fine sea salt, and freshly ground Black pepper. Mix gently with a spoon or your hands until just combined. Do not overmix.

Dust a clean baking sheet generously with Semolina. With lightly floured hands (using some of the remaining 00 flour), take small portions of the Ricotta mixture (about 20 grams each) and gently roll them into oval or round shapes, resembling small gnocchi or 'naked' ravioli. Place each Gnudi onto the Semolina-dusted baking sheet, ensuring they do not touch.