Gnudi

Directions

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