Ricotta spinach gnudi
Ingredients
- 500g spinach ends trimmed
- 500g ricotta (needs to be dry, so strain overnight if it's wet)
- 75g egg yolks
- 75g dried breadcrumbs
- 50g plain flour
- whole nutmeg for grating
- 125g Grana Padano grated, plus extra for the sauce and to serve
- 50g butter
- 20g sage sliced if the leaves are large
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