Making the Gnudi dough

1. Start by thoroughly rinsing the spinach under cold water. Then, in a wok or a large pan, heat 2 tablespoons (30 ml) of extra-virgin olive oil over medium heat.
2. Transfer the rinsed spinach to the wok (no need to spin-dry or pat dry, add it wet), along with the crushed garlic, and sauté for 10 minutes.
3. Transfer the cooked spinach to a fine mesh strainer or a sieve. Remove the excess water by applying strong pressure on the cooked spinach with a spatula. Try to remove as much water as you can (it will be easier to shape the gnudi).
4. Roughly chop the cooked spinach and add them to a mixing bowl.
5. Add the ricotta, eggs, flour, grated parmesan, salt, and freshly cracked pepper.
6. Using a wooden spoon (or the flat beater tool if using a KitchenAid stand mixer), mix the ingredient until well combined.
7. The resulting mixture is very soft, this is normal!

Boiling the Gnudi

1. Boil a large pot of well-salted water.
2. Using your hands, gently form a soft ball of dough (around 1,5 inches / 4cm large) and immediately deep it into the boiling water. The dough will bind together as soon as it enters into contact with the boiling water. Repeat the operation to fill the pot with gnudi (try not to overcrowd the pot). You will need to make several cooking batches.
3. When the gnudi come floating back to the surface, cook them for another 2 minutes.
4. Using a skimming ladle, strain them out of the pot and transfer them onto a plate.
5. Repeat the process until all the gnudi are cooked.

Frying the Gnudi and making the Sage Butter

1. You will need to fry the Gnudi in two different batches. Ideally, use two non-stick frying pans at the same time to serve the Gnudi hot. It is important not to overcrowd the pan, to allow for an optimum result.
2. In each large non-stick frying pan, melt 2 tablespoons (45 ml) of extra-virgin olive oil and 2 tablespoons (25 g) of unsalted butter over high heat.
3. Add half of the gnudi in each pan, season with salt and pan fry them until golden. Stir from time to time to ensure that they are evenly golden. Frying the gnudi takes time, it is normal as the gnudi are quite large. Make sure to wait for a beautiful golden color before removing them from the pan.
4. When they are golden, add 12 sage leaves per pan and cook for 1-2 minutes, until the sage is golden and crispy.
5. Plate immediately. Drizzle some extra butter sauce on top, along with crispy sage leaves and shaved Parmigiano Reggiano. Enjoy with a glass of Chianti Classico!