Ricotta and spinach gnudi with butter and sage

Ingredients

For 1 serving

• Part-skim ricotta150 g
• Spinach150 g
• All-purpose flour30 g
• Egg whites30 g
• Grana Padano15 g
• Nutmegto taste
• Butter8 g
• Fresh sage3 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Put a pan of water on to heat. Wash the spinach well, put it in a pan with just the water clinging to the leaves and wilt it over medium heat for 2–3 minutes, until collapsed.
2. Let it cool slightly, squeeze it out really well with your hands (leftover water would make the gnudi fall apart) and chop it finely with a knife.
3. Grate the Grana Padano. In a bowl mix the ricotta with the spinach, egg whites, half the Grana, a grating of nutmeg and a pinch of salt until smooth.
4. Tip the flour onto a plate; with floured hands shape walnut-sized balls and roll them in the flour, shaking off the excess.
5. Salt the water and lower the heat until it barely simmers; drop in the gnudi a few at a time and cook for about 3 minutes, until they float to the surface.
6. Meanwhile melt the butter in a pan over low heat with the sage leaves, until the sage sizzles and smells fragrant. Lift the gnudi out with a slotted spoon straight into the pan, turn them gently and finish with the remaining Grana.