Ingredients
1 1/2 pounds fresh spinach, large stems removed, washed well
2 large egg yolks, lightly beaten
3/4 cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve
3/4 cup finely grated Parmesan-Reggiano cheese (about 1 ounce)
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
Semolina, for dusting
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons coarsely chopped fresh sage, plus about 8 leaves
Preparation
Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth (you should have 1 scant cup).
Stir together spinach puree, egg yolks, cheeses, 2 tablespoons flour, nutmeg, 1 teaspoon salt, and pepper in a bowl.
Mound 1 cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that’s lightly dusted with semolina. Repeat. Refrigerate, uncovered, until ready to cook (up to overnight).
Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.
Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper.
Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.
