Ricotta Spinach Gnudi (Naked Ricotta Dumplings)

Blanch 180 g spinach in boiling water for about 30 seconds, then cool it in cold water.

Squeeze it very firmly in a cloth until almost no drops come out, then chop it finely.

Put 350 g ricotta, the chopped spinach, 60 g Parmigiano Reggiano, 2 egg yolks, and salt in a bowl.

Mix with a spatula, pressing gently, until the spinach is evenly distributed.

Add half of the 90 g flour first and mix until the dough just holds together while staying slightly tacky.

If it feels loose or wet, add more flour 1 tablespoon at a time, then chill for 20 minutes.

Dust your hands and a tray lightly with the remaining flour, then shape the dough into small ovals.

Roll them gently instead of pressing hard, because compacting the mixture makes the gnudi dense.

Keep a wide pot of salted water at a gentle boil, then add the gnudi in batches so they do not hit each other.

Once they float, cook for 1 more minute and lift them out carefully with a slotted spoon.

Melt 50 g unsalted butter in a pan over medium low heat, add 8 sage leaves, and cook until the butter smells nutty and turns light brown. Add the gnudi, roll them gently to coat, and serve immediately.