Gnudi with burnt sage butter

Ingredients

400 grams fresh ricotta from the deli section of the supermarket
3 bunches fresh spinach washed and centre stems trimmed
1 egg
2 egg yolks
1 tbsp finely grated parmesan cheese (plus extra to serve)
35 grams (1/4 cup) flour plus extra for dusting
1 pinch finely grated fresh nutmeg

Method

Drain ricotta if required
Blanch trimmed spinach for 20 seconds
Run spinach under cold water, drain well and squeeze out as much water as possible
Process in a food processor or blender and set aside
Combine drained ricotta, egg, egg yolks, parmesan, flour, nutmeg and any seasonings.
Add spinach and loosely fold through til just incorporated.
Roll into walnut sized balls
Roll in flour to coat
Refrigerate until well chilled (40 minutes)
Bring a large saucepan of water to boil and then reduce to simmer
Dust gnudi in flour and shake off excess, add to water in batches
Cook til gnudi float to surface (2-4 minutes)
Remove with slotted spoon and drain on absorbent paper and keep warm

Note: Gnudi is also very good served with burnt sage butter