Spinach gnudi

Whizz blanched spinach into ricotta to make these delicious, pillowy gnudi.

30 MINUTES + STRAINING + OVERNIGHT CHILLING SERVES 4 AS A STARTER | A LITTLE EFFORT | V

Line a sieve with muslin or a clean, thin tea towel, and put over a bowl. Put 250g of ricotta into the muslin and twist and tie the top. Chill for at least 4 hours to remove liquid from the ricotta. Blanch 200g of baby spinach in a pan of simmering water until just wilted, then drain. When cooled, use clean hands to squeeze out as much liquid as possible, then finely chop. Tip the drained ricotta into a bowl and season. Add the spinach, 1 egg yolk,

50g of finely grated parmesan and 2 cloves of crushed garlic.

Roll into 16 balls. In a large baking tray, scatter 125g of semolina

in an even layer. Put in the gnudi, with gaps in between, then scatter over another 125g of semolina, covering each ball well. Cover and chill overnight. Bring a large pan of salted water to the boil and cook the gnudi for 2 minutes, in batches, until they float. Scoop out into a frying pan with 3 tbsp of oil. Fry the gnudi for 2-3 minutes or until browned. In a small pan, cook 75g of butter

until it darkens and smells nutty, then add a handful of sage

leaves. Divide the gnudi between bowls, spoon over some of the sage leaves and butter, grate over a little more parmesan and sprinkle with black pepper.

PER SERVING 610 kcals | fat 36.8G saturates 18.3G | carbs 48.4G | sugars 1.8G fibre 2.5G | protein 20G | salt 0.8G