For the Dough:
8 oz fresh spinach
1 1/2 cups whole milk ricotta cheese
3/4 cup grated Parmigiano Reggiano cheese
Nutmeg, salt and pepper to taste
Flour to dust
For the Sauce:
3 Tbsp butter
6 sage leaves
Shaved Parmigiano Reggiano for garnish
Bring a 3 quart pot of water to a boil, add salt. Wash and drain the spinach.
Blanch the spinach in the boiling water for 2-3 minutes. Drain and cool. Wring out excess water in a kitchen towel or paper towels. Chop spinach.
Mix the ricotta, Parmigiano Reggiano, egg, nutmeg, salt and pepper in a large bowl. Add the chopped spinach.
Shape the ricotta mixture into balls the size of small eggs and roll in flour. Set the shaped balls onto a baking sheet dusted with flour.
Melt the butter in a small saute pan. Chop the sage and add to the pan. Once fragrant (1-2 minutes), turn off heat.
Bring a 3 quart pot of water to a gentle boil and add salt (can use the same pot from the spinach). Gently drop the gnudi into the water. Boiling 3 at a time, remove with a slotted spoon when gnudi rise to the surface and drain on a plate lined with paper towels. Serve immediately topped with butter sauce and garnished with shavings of Parmigiano Reggiano.