Step by step
For gnudi, wilt 100gm just rinsed, baby spinach in a large dry frying pan over high heat (30 seconds 1 minute). Transfer to a sieve and press out any excess moisture, then pulse in a food processor until coarsely chopped.
Add 500gm firm ricotta, 40gm finely grated parmesan, 1 egg, 2 tbsp finely chopped dill, ½ tsp salt, ½ tsp ground nutmeg and ¾ tsp dried mint, season with freshly ground black pepper and process to combine. Transfer to a bowl, gently mix in 200gm plain flour until dough just comes together.
Tip out onto a lightly floured surface and knead lightly until smooth. Divide into thirds, roll each piece to a 1.5cm diameter rope, about 60cm long, cut into 2cm lengths and gently squeeze in centres.
Cook gnudi, in batches, in a large saucepan of gently boiling salted water until they rise to the surface
(2-3 minutes). Transfer with a slotted spoon to a tray; drain excess water well.
Meanwhile, heat 125gm unsalted butter in a frying pan over mediumhigh heat until nut brown (3-4 minutes). Add gnudi and toss until starting to brown lightly. Remove from heat, stir in ½ cup loosely packed marjoram leaves and season to taste. Serve with extra parmesan and scatter with roasted pine nuts and extra marjoram leaves.