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Ricotta and spinach gnudi

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Gnudi (Italian for ‘naked’) are essentially ricotta dumplings, a bit like pasta-less ravioli. The jury’s out on whether they’re naughty, but these ones are certainly nice.

Ingredients

  • 400g/14oz ricottaÌý
  • 2 free-range eggs, beaten
  • 50²µ/1¾´Ç³ú ’00’ flour
  • 350g/12oz cooked spinach (equivalent to 1kg/2lb 4oz uncooked spinach), excess water squeezed and finely chopped
  • 150g/5½oz fine semolina flour, for dusting
  • 75g/2½oz unsalted butter
  • 8 sage leaves
  • 100²µ/3½´Ç³ú burrata, drained and finely chopped
  • 50²µ/1¾´Ç³ú Parmesan, grated, to serve
  • black pepper, to taste

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