Dip fresh spinach into a pot of boiling water for 15-20 seconds to wilt. Strain and rinse under cold water.

Squeeze out as much water as you can from the spinach (use a cheese cloth or new Chux cloth), and then roughly chop.

In a bowl, combine ricotta, egg yolks, plain flour, spinach, nutmeg, parmigiano reggiano, salt and pepper. Stir until just combined.

Using an ice-cream scoop, scoop mixture and form into a ball. Place on to a plate with semolina and roll around to coat. Repeat with remaining mixture.

Chill uncovered in the fridge for at least one hour.

Bring a pot of water to a rolling boil. Add in gnudi and cook for 2-3 minutes, until they begin to float to the surface. Pick them out with a slotted spoon and straight into your choice of sauce. I love butter and sage sauce or a simple tomato sauce.