Method

If the ricotta is watery, decant into a fine plastic sieve over a bowl and let it drain for a few hours.

Heat a splash of olive oil in a saucepan, then add the spinach and garlic. Stir over the heat until the leaves are completely wilted. Set aside to cool, then squeeze out as much of the liquid as you can with your hands. Very finely chop, then squeeze again.

Put the spinach in a bowl with the ricotta and parmesan. Season, add the nutmeg and mix well. Taste and add more seasoning/nutmeg if needed.

Spread half the semolina over a large plate or tray. Shape the ricotta mixture into 16-20 balls, rolling them between damp hands. Place on the semolina and carefully roll until coated on all sides. Cover with the remaining semolina, then chill (don’t cover with anything else) overnight. This creates a semolina ‘skin’ that holds the gnudi together.

To cook, bring a large pan of water to a gentle boil. Melt the butter in a frying pan over a medium heat, then set aside and keep warm. Drop half the gnudi into the boiling water, turn down the heat and gently cook for 3 minutes or until the gnudi float to the surface. Carefully remove with a slotted spoon, drain off the excess water, then toss in the melted butter. Repeat with the rest of the gnudi.

Divide the gnudi among 4 bowls, then shave over plenty of parmesan before serving.