Procedure:

Drain the ricotta in a strainer for at least 2 hours, or even better from the night before but in the fridge.

Wash the spinach, boil in a little salted water, drain, and let cool. Meanwhile, mix the ricotta cheese with the flour and parmesan, stir well and add a pinch of nutmeg, salt and pepper. Squeeze and add the spinach, mix well all the ingredients.

Boil a pot of salted water.

Shape into oval patties and cook until they float. Meanwhile, melt the butter with the sage and sautéed gently the Gnudi. Serve warm with parmesan.

Buon Appetito!