SPINACH & RICOTTA GNUDI
500g spinach, washed
¼ teaspoon freshly ground nutmeg 2 teaspoons salt
120g Parmigiano-reggiano, finely grated
4 cups semolina iced water
3 tablespoons olive oil
30 sage leaves vincotto, for drizzling zest of 2 lemons freshly grated pecorino or parmesan, to garnish
To drain the ricotta, line a colander with muslin or a tea towel and place the ricotta inside. Place a heavy weight on top, such as a large tin or stock pot, and place the colander inside a large bowl to catch the liquid that drains off. Set aside to drain overnight.
The next day, transfer the ricotta to a mixing bowl. Bring a pan of water to the boil and blanch the spinach for 20 seconds. Drain and gently pat dry. Roughly chop the spinach and add to the ricotta. Add the nutmeg, salt, some freshly ground black pepper and the Parmigiano-reggiano. Mix together.
Prepare a large tray by covering it in semolina at least 2cm deep. Roll the gnudi into golf-ball-sized balls and place on the tray of semolina. Leave overnight in the semolina. The next day, turn them over so they are completely coated. Leave in the semolina for the rest of the day, ready to blanch just before you serve.
Prepare iced water to plunge each batch of the gnudi in after cooking.
Bring a large saucepan of water to the boil. Drop the gnudi into the water in batches of 10 and cook for 2 minutes or until they float, placing them in iced water to halt the cooking process. Once you have cooked all the gnudi, remove from the iced water and place them on a tea towel to drain.
Heat a large frying pan over a medium heat and add the olive oil. Add the gnudi in batches and cook on each side until crisp and golden. Transfer to a dish in the oven to keep warm while you finish the rest.
Place a cold frying pan over a medium heat, add the butter and sage leaves and heat until the butter is brown with a nutty aroma and the sage leaves are crispy.
Divide the gnudi among serving bowls and spoon over the sage butter and leaves. Drizzle each bowl with a little vincotto. Finish with a sprinkle of lemon zest and the pecorino or parmesan.