Ricotta and spinach gnudi with sage butter (Gnudi)

1. Leave the ricotta to drain in a sieve for at least 30 minutes so it's as dry as possible.

2. Wilt the spinach in a little water for 2 minutes, cool, squeeze out the liquid very thoroughly and chop it very finely.

3. In a bowl, mix the ricotta, spinach, parmesan, egg, nutmeg, salt and half the flour; the mixture should be soft but hold its shape.

4. Scatter the remaining flour on a plate, shape walnut-sized balls with floured hands and roll them in the flour.

5. Cook the gnudi in batches in plenty of barely simmering salted water until they float, then for 1 more minute; meanwhile melt the butter with the sage leaves until nut-brown and toss in the gnudi lifted out with a slotted spoon.

6. Serve at once, sprinkled with grated parmesan.

Tip: Cook a single test ball first: if it falls apart, work a little more flour into the mixture - gnudi are, after all, "naked" ravioli filling without the pasta.