Spinach gnudi

Line a sieve with muslin or a clean, thin tea towel, and put over a bowl. Put the ricotta into the muslin and twist and tie the top. Chill for at least 4 hours to remove liquid from the ricotta.

Blanch the baby spinach in a pan of simmering water until just wilted, then drain. When cooled, use clean hands to squeeze out as much liquid as possible, then finely chop. Tip the drained ricotta into a bowl and season. Add the spinach, egg yolk, parmesan and crushed garlic. Roll into 16 balls.

In a large baking tray, scatter 125g semolina in an even layer. Put in the gnudi, with gaps in between, then scatter over another 125g of semolina, covering each ball well. Cover and chill overnight.

Bring a large pan of salted water to the boil and cook the gnudi for 2 minutes, in batches, until they float. Scoop out into a frying pan with 3 tbsp of oil. Fry the gnudi for 2-3 minutes or until browned.

In a small pan, cook the butter until it darkens and smells nutty, then add a handful of sage leaves. Divide the gnudi between bowls, spoon over some of the sage leaves and butter, grate over a little more parmesan and sprinkle with black pepper.