Gnudi

Directions

1. 1
   Start heating a large pot of salted water.
2. 2
   Blend the ricotta and the egg together in a large bowl.
3. 3
   Mix in the spinach, cheese, bread crumbs, flour, salt and pepper, and knead lightly.
4. 4
   Test the consistency of the dough by scooping up a heaping tablespoon, forming it into a ball, and flouring it.
5. 5
   Drop it into the boiling water; if it does not hold its shape and rise to the surface of the water within a minute, add more bread crumbs to your dough.
6. 6
   When you have the right consistency, shape all of the dough into balls the size of golf-balls, roll them lightly in flour, and lay them out on baking sheets covered in parchment paper.
7. 7
   Drop the gnudi gently one by one into the boiling water and cook for about 2 or 3 minutes, until they rise to the top, and come to a rolling boil.
8. 8
   To test for doneness, scoop out a ball and press it with your fingers: the dumpling dough when cooked should bounce back, leaving no indentation.
9. 9
   Transfer to a saute pan with Butter and Fresh Sage Sauce.
10. 10
    Top with freshly grated cheese before serving.