Spinach and ricotta “gnudi” with Grana Padano, butter and sage
700 g fresh spinach 50 g Grana Padano PDO 250 g ricotta cheese 100 g all-purpose flour 1 egg 50 g butter 1 bunch fresh sage Extra virgin olive oil Nutmeg Salt and pepper to taste
In a pan, heat a drizzle of olive oil and brown a clove of garlic, add the spinach and parboil for 8-10 minutes on a medium heat.
Drain and squeeze the water out well, place in a bowl and add the ricotta, grated Grana Padano, egg, 50 g flour, a pinch of salt, pepper and a sprinkle of nutmeg.
Mix well and, form balls with the aid of a spoon, each about 4-5 cm in diameter, dredge in the rest of the flour and lay on a tray covered in parchment paper.
Boil the gnudi in plenty of salted water for a few minutes, draining them as soon as they float to the surface. Sauté the gnudi in a pan with a knob of butter and fresh sage leaves. Serve the gnudi warm with a sprinkle of pepper and grated Grana Padano.