Gnudi are ravioli filling without the pasta, which makes moisture control the whole game. Ricotta that looks fine in the bowl can still loosen in simmering water if it has not drained enough.
We build in a test dumpling before shaping the batch. If it holds, the gnudi stay tender; if it frays, a little more flour fixes the problem before dinner is at stake.
Set servings and units first. You can change them anytime.
Drain the ricotta in a fine-mesh sieve for at least 30 minutes. If it still looks wet, press it gently between paper towels.
Wilt the spinach in a dry skillet, then cool, squeeze very dry in a towel, and chop finely. You should have about 4 oz cooked spinach.
Mix the ricotta, spinach, Parmigiano Reggiano, egg, nutmeg, salt, and pepper. Fold in 1.4 oz flour first, adding the remaining flour only if the mixture feels loose.
Dust a sheet pan with semolina. Shape one small test dumpling, simmer it in barely boiling salted water, and check that it holds together for 2 minutes.
If the test dumpling frays, fold another tablespoon of flour into the mixture. Shape the remaining gnudi into walnut-size ovals and set them on the semolina.
Simmer the gnudi in batches until they float, then cook 1 minute longer. Lift them out with a slotted spoon.
Melt the butter with sage in a skillet until foamy. Add the gnudi gently, spoon butter over them for 1 minute, and serve with more Parmigiano Reggiano.
You made Gnudi Toscani. Time to eat.
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Keep the water at a gentle simmer, not a rolling boil. Turbulence breaks gnudi faster than a slightly soft dough does.
Six Italian regions. Nothing reformulated. Imported direct.
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