How to Prepare

1. Peel your cloves of garlic and split it.

2. Start heating your pan and add ~2 tbsp. of olive oil, 2tbsp of butter, a pinch of salt, some pepper, and the garlic. Then stir.

3. In a bowl combine the ricotta cheese, a pinch of salt, 1/2 tsp. of pepper, both eggs, the zest of half a lemon, and your nutmeg. Then stir.

4. Add your spinach to the pan and stir. Allow it to cook down for 3 minutes with the lid on tight.

5. While the spinach is cooking down, add your 4 oz. of grated Parmesan Reggiano to the ricotta mixture and stir.

6. Once the spinach is cooked down remove the garlic from the pan.

7. Take the spinach out of the pan and place it on a plate for a few minutes. Drain the extra sauce from the spinach back into the pan.

8. While the pan is still warm add the last 2 tbsp. of butter and the sage. Then stir.

9. Run through the spinach with a knife to ensure no large chunks of spinach in the Gnudi.

10. Add the spinach to the ricotta mixture and stir.

11. In a pot bring salted water to a boil.

12. Sift flour into the ricotta mixture and slowly incorporate it, we are looking for the mixture to get drier and tighter. Let the mixture sit for 5 minutes.

13. Put ~2 tbsp. of flour at the bottom of a bowl to dredge the Gnudi in.

14. Use an ice cream scoop to scoop the mixture into the flour then top it with some flour.

15. Using your hands roll the mixture into a ball, getting rid of the extra flour. Set this aside on a plate and repeat until the entire mixture has been used.

16. Once your water is at a boil gently place your Gnudi in the pot and do not stir. After 3 minutes they should start to float-cook them for 3 more minutes after (6 minutes total).

17. When the Gnudi is done cooking add it to your pan that contains the sage sauce and roll it around to coat.

18. Plate the Gnudi then drizzle some olive oil over the top and grate some Parmesan Reggiano.

19. Enjoy!