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Cook the spinach by either sautéing it in a drizzle of olive oil with a garlic clove (optional) until wilted or boiling it quickly in water.
Drain the spinach thoroughly, squeezing out all excess liquid, then finely chop it. Also, drain the ricotta from excess liquid. This step is crucial to prevent a watery mixture.
In a bowl, mix the ricotta, chopped spinach, Parmesan, egg, nutmeg, pepper and salt. Add the flour and stir until combined.
With floured hands, shape the mixture into small balls, then roll each one in additional flour to coat.
Bring a pot of salted water to a gentle boil. Add the gnudi and cook until they float to the surface, about 3 minutes.
In a pan, melt butter over medium heat and add sage leaves. Transfer the boiled gnudi to the pan and sauté until lightly golden.
Serve warm, optionally topping with more Parmesan, and enjoy!