Baked Ricotta and Spinach Gnudi
Genius. Delicious. Easy peasy.
One tub of full fat Ricotta gets mixed with loads of blanched and chopped spinach, (loads=3 lbs or thereabouts), 2 egg yolks, a good handful and more of grated parmigiano, grated nutmeg, a bit of fresh bread crumbs, and salt and pepper. Roll the mixture into walnut size balls and put into a roasting dish, dot with butter, and another good handful of parmigiano.
Bake about 30-40 minutes until a bit crispy outside and melting inside.
Melt a good bit of butter in a pan and when frothy add fresh sage leaves and fry until lightly crisp. Pour over cooked gnudi and dig in.