1. Unpackage whole milk ricotta cheese and add to a cheese cloth or a clean dish towel. Strain all the liquid from the cheese and allow it to rest in the refrigerator for 30 minutes while you blanch spinach and gather ingredients.
2. Bring a large pot of water to a boil and drop spinach to boil for 1 minute. Strain spinach and wring out all liquid in a cheese cloth or clean dish towel.
3. Add all ingredients to a food processor and blend until combined.
   
4. Fill a small sheet pan or plate with ½ Cup – 1 Cup Caputo Semola Flour. Use a ½ inch cookie scoop or tablespoon measuring cup to drop a ball of the mixture into the flour. Coat the dough in Semola Flour and place it on a separate sheet pan or plate.
5. Repeat with the remaining dough, then allow to rest in the refrigerator uncovered for at least 1 hour, up to 6 hours.
   
6. While your Gnudi rests in the refrigerator, prepare the sauce of your choice.

Ciao Traditional Marinara Sauce Or Simple Brown Butter Sage with Balsamic Drizzle

1. In a medium saucepan over medium-high heat, melt 1 stick of butter until it starts to foam. Stir constantly until the color is golden brown, then drop in sage leaves and keep stirring.
2. Take the pan off the heat to avoid burning and let rest until ready to serve.
3. Keep balsamic close by for a finishing touch on the dish!
   

Cooking the Gnudi

1. Bring a large pot of salted water to a boil. Once boiling, drop in gnudi one at a time and cook for 3 minutes.
2. Strain your gnudi and add them to the sauce of your choice. Plate with Parmigiano Reggiano, fresh basil, and a balsamic drizzle if desired.
3. Serve and enjoy!

Notes:

Gnudi can be made in advance. Store in the fridge, covered with plastic wrap, for up to 24 hours.