Literally "nude", gnudi are ravioli without their pasta casing.
You'll need to begin this recipe a day ahead.
400 gmricotta3 bunchesspinach, washed and trimmed1egg2egg yolks1 tbspfinely grated parmesan, plus extra to serve35 gm(¼ cup) flour, plus extra for dustingPinchof finely grated nutmeg80 gmcold butter, coarsely chopped16 eachsage and purple basil leaves
Place ricotta in a fine sieve placed over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard liquid.
Blanch spinach (5-10 seconds), then refresh. Drain well, squeeze out excess water, then process in a food processor until finely chopped. Set aside.
Combine drained ricotta, egg, yolks, parmesan, flour and nutmeg, season to taste. Add spinach, loosely fold through until just incorporated, then roll into walnut sized-balls and refrigerate until well chilled (20-40 minutes). Makes about 24.
Bring a large saucepan of salted waterto the boil, then reduce to a simmer over medium heat. Place extra flour in a small bowl then, working quickly, dust gnudi in flour, shake off excess, add to water in batches and cook until gnudi float to the surface (2-4 minutes). Carefully remove using a slotted spoon, drain on absorbent paper and keep warm. Repeat with remaining gnudi.
Meanwhile, heat butter in a frying pan until foaming and browned (2-4 minutes). Add herbs and cook until herbs are crisp (1 minute). Serve gnudi immediately with crisp herbs and brown butter and parmesan.