Let's make gnudi Toscani! 1 Tip the ricotta into a fine sieve, place on top of a bowl and leave to drain for at least 4 hours. 2 Decant the drained ricotta into a large bowl, add the nutmeg, parmesan cheese, egg yolk and seasoning. Mix well until a uniform mix is formed. 3 Spread about 1/3 of semolina on the bottom of a little tray.
Add ricotta cheese, Parmigiano Reggiano, two eggs, flour, salt, pepper, and some grated nutmeg. Bring another large pot of salted water to a boil and add salt. In the meantime, mix the spinach and ricotta filling, and use a spoon to shape the mixture into balls. Cover the exterior with flour, and cook the gnudi in boiling salted water.
You can serve the gnudi with a simple tomato sauce or with butter and sage. Start with the ricotta: you need to remove any whey from it, so spoon the ricotta into a colander and let it drain for a few hours (if the ricotta is very liquid, you can leave it in the fridge overnight).
Airy and fluffy gnudi are ricotta dumplings, coated in semolina flour which are usually pan fried in aromatic butter. Tip the ricotta into a fine sieve, place on top of a bowl and leave to drain for at least 4 hours.