Ricotta And Spinach Gnudi With Sage And Parsley

• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 cup whole milk ricotta
• 1 grated Parmesan
• 3 large egg yolks
• Kosher salt and freshly ground black pepper
• Nutmeg, to taste
• 1 cup type 00 flour or all-purpose
• 1/2 cup parsley and sage leaves
• 6 tablespoons salted butter

1. Combine spinach, ricotta, Parmesan and egg yolks in a food processor. Pulse to combine. Season with salt, pepper and nutmeg. Stir in flour.
2. Roll small portions of dough into 3/4-inch balls (using a small cookie scoop helps) and transfer them to a tray or baking sheet as they are finished. Drop gnudi into boiling salted water and cook until they rise to the top, 3 to 5 minutes.
3. While gnudi cook, melt butter in a large skillet over medium-high next to pot of water. As gnudi finish cooking, use a slotted spoon transfer them to hot butter in skillet. Add herbs to browning gnudi; cook until gnudi and butter are browned and herbs are crisp, 2 to 3 minutes. Serve browned gnudi with fried herbs and butter.

milk ricotta, parmesan, egg yolks, kosher salt, nutmeg, parsley, butter

Taken from food52.com/recipes/27535-ricotta-and-spinach-gnudi-with-sage-and-parsley (may not work)