Spinach and Ricotta Gnudi With Sage Butter
Ingredients
- 1 pound fresh spinach, large stems removed, washed well
- ¾ cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve
- ¾ cup finely grated Parmigiano-Reggiano cheese (about 1 ounce), plus more for serving
- 1 teaspoon coarse salt
- Pinch of freshly ground pepper
- 2 large egg yolks, lightly beaten
- ½ teaspoon freshly grated nutmeg
- ½ cup plus 2 tablespoon all-purpose flour
- Semolina, for dusting
- 4 tablespoons (½ stick) unsalted butter
- 8 to 10 leaves coarsely chopped fresh sage, plus about 8 whole leaves
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