Ingredients:
500 gr. Fresh spinach
500 gr. Fresh Ricotta
2 brown eggs
70 gr. Flour
Sage leaves
80 gr. Fresh grated Pecorino Stagionato
50 gr. Butter
Salt, pepper, nutmeg (just a little touch)
Rinse spinach thoroughly and blanch in slightly salted water.
Drain and cool spinach, squeeze gently to remove any excess water and coarsely chop the spinach.
In a large bowl mix Ricotta, Flour, 40gr. of Pecorino, Nutmeg, chopped Spinach, Eggs, Salt and Pepper.
Start boiling water with a dash of sea-salt and a drizzle of olive oil.
Scoop out a heaping table spoon full of the mixture, with your hands gently form little balls and roll them in flour: Set them a side in a tray sprinkled with flour to avoid sticking.
After all the balls are formed place them in the boiling water until they start floating in about 3-4 minutes.
In a medium sauce pan melt the Butter on low heat, as the butter is melting add Sage, a little pinch of Salt and Pepper.
Gently ladle Gnudi off, place them in a serving pan and poor the Butter sauce on top of Gnudi, sprinkle the remaining Pecorino over Gnudi, garnish with few sage leaves and serve
