Gnudi

• 1 pound fresh spinach
• 2 large egg yolks, lightly beaten
• 3/4 cup ricotta cheese, preferably fresh, drained for 30 minutes in a fine sieve
• 3/4 cup finely grated Parmesan
• 1/2 teaspoon freshly grated nutmeg
• 1 cup all-purpose flour
• Semolina, for dusting
• 4 tablespoons unsalted butter
• 2 tablespoons coarsely chopped fresh sage, plus about 8 leaves

1. Fit a large pot with a steamer insert.
2. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer.
3. Add spinach, cover, and steam until bright green, 3 to 5 minutes.
4. Drain, and let cool slightly.
5. Press to remove liquid.
6. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid.
7. Transfer to a food processor, and puree until smooth.
8. Stir together spinach puree, egg yolks, cheeses and nutmeg.
9. Mound 1-cup flour on a cutting board.
10. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log.
11. Drop it into the flour, and quickly roll to coat lightly.
12. Transfer to a baking sheet that's lightly dusted with semolina.
13. Bring a large pot of salted water to a boil.
14. Add half the gnudi, and stir gently to prevent them from sticking together.
15. Cook until gnudi rise and remain on the surface, about 5 minutes.
16. Remove to a platter.
17. Repeat with remaining gnudi.
18. Melt butter in a small skillet over medium-high heat.
19. Stir in chopped sage and the sage leaves.
20. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes.
21. Season with salt and pepper and serve immediately with the gnudi.

fresh spinach, egg yolks, ricotta cheese, parmesan, nutmeg, flour, unsalted butter, fresh sage

Taken from www.foodnetwork.com/recipes/michael-symon/gnudi-recipe.html (may not work)