Wash well the spinach and add them to a large frying pan along with 50 ml of water. Cook them until soft on a medium high heat with the lid on.

Once fully cooked let them cool down a little before draining, squeezing out the excess moisture and finely chopping them.

To a bowl add the chopped spinach, ricotta, egg, cheese, salt and pepper to taste and mix well.

Gradually add the '00' flour, mixing until a soft dough forms.

Using half of the semolina, prepare a bed of semolina into a small tray, so you can place down the gnudi on top of it.

Dump your hands with a little water and start making the gnudi. Roll small portions of the dough into ping pong size ball.

Place the gnudi as you go on the prepared semolina tray and dust with additional semolina. Make sure they are all well coated in semolina.

Once they are all ready, cover and let them rest in the fridge for at least 2 hours or overnight so they get nice and firm.

Bring a large pot of salted water to a gentle boil and carefully drop the gnudi into the water. When they float to the surface, cook for an additional 2-3 minutes.

Meanwhile make the sauce. In a large shallow frying pan, over a medium high heat, add the butter and the sage with leaves and stem.

Stir it well all together until the butter is completely melted and the sage starts gently frying.

Just before the butter starts burning add a full ladle of the pasta water. Keep the pan on a medium high heat and give it a good stir to emulsify the sauce.

Add the fully cooked gnudi to the butter and sage sauce followed by a ½ a ladle more of the pasta water.

Keep stirring well until it gets nice and creamy. Remove and discard the sage, turn the heat off and add the lemon juice.

Give it a last stir and serve up with a lots of grated cheese on top!