In small fistfuls, squeeze your spinach to remove all excess water. You can rest it on a paper towel to help wick away the moisture while you gather your other ingredients.

On a cutting board, finely chop the wrung-out spinach. Transfer to a bowl and add ricotta, egg, ½ cup parmesan, nutmeg (if using), salt, pepper, and flour. Stir to combine. The mixture should be thick. Scoop into 1.5-tablespoon-sized balls (I’m using a #40 scoop) and arrange on a plate or tray.

Bring a medium pot of salted water to a gentle boil. Adding a few at a time so it’s not too crowded, simmer the gnudi until they float to the surface, about 3 minutes. Remove from water with a slotted spoon and transfer back to the plate or platter. Repeat with remaining gnudi.

In a large skillet, melt butter over medium heat. Once sizzling, add sage leaves and as many gnudi as fit without too much crowding. Once browned underneath, gently turn to brown them on the other side. Transfer to serving plate and repeat with remaining dumplings. Remove sage leaves once they’re crisp. If needed, add additional butter, 1 tablespoon at a time.

Pour any leftover butter in the skillet over the gnudi, and finish with additional freshly cracked black pepper and a shower of parmesan. Eat right away.