Fresh Spinach and Basil Gnudi in Brown Butter sauce

Ingredients

1 Lb Ricotta, Sheep’s milk

3 egg yolks

1/4 cup Spinach, blanched and chopped fine

1 handful fresh basil leaves blanched with spinach and chopped fine

1/2 cup Parmesean

4 Tbsp Flour

3 Tbsp fresh breadcrumbs

1 tsp freshly ground nutmeg or to taste

Salt and pepper to taste

• Make sure all water is squeezed to of the blanched spinach and basil and chop finely

• Mix all the ingredients together and let rest for 10 minutes

• Make two small balls or spooned footballs (which is a quenelle using 2 small spoons) and test cook. Place in boiling water until they float, then carefully remove with slotted spoon and shock briefly in ice water.

• Taste and test. If they are too soft and don’t hold together, add more flour and test boil again

• Cook all Gnudi in small batches, shocking each batch and draining. Place carefully into a flat dish coating with Olive Oil and reserve.

• When ready to serve, bring large pot of water to a simmer and add the Gnudi

• In a separate sauce pan add 6-8 Tbsp butter and fresh sage, heat over medium heat until butter starts to brown

• Add some of the water from the simmering Gnudi ( approx 2-4 tbsp) to the butter and bring to a boil. Remove sage Add the Gnudi and toss till coated.

• Finish with Parmesan and a drizzle of extra virgin Olive Oil