Ingredients (serves 4)

• 150g English spinach, stems removed
• 1 1/2 cups (360g) fresh ricotta, well drained
• Pinch of ground nutmeg
• 3/4 cup (60g) finely grated parmesan, plus extra to serve
• 2 egg yolks, lightly beaten
• 1/2 cup (75g) plain flour, sifted, plus extra to dust
• 100g unsalted butter
• 16 sage leaves

Method

1. Cook the spinach leaves in a saucepan of boiling, salted water for 1 minute, or until just wilted. Drain and refresh under cold water, then squeeze out as much liquid as possible.
2. Finely chop the spinach, then place in a bowl with the ricotta, nutmeg, parmesan and egg. Season and stir to combine, then mix in the flour. The mixture should be slightly sticky, but not too wet - add a little more flour if needed. Shape the ricotta mixture into walnut-sized balls, then lightly dust with flour.
3. In batches, cook the gnudi in a large saucepan of salted, simmering water for 1-2 minutes until they rise to the surface. Remove with a slotted spoon and set aside on a plate.
4. Meanwhile, melt the butter in a frypan over medium heat. Add the sage and cook for 2-3 minutes until the sage is crisp and the butter is starting to brown.
5. Add the gnudi to the frypan and gently toss to combine. Divide gnudi and sage burnt butter among plates and serve sprinkled with extra parmesan.