• 1 bunch of spinach, chopped, cooked, and well drained

• 2 egg yolks

• ¾ c Wateroak ricotta, drained

• ¾ c finely grated parmesan

• 2 T + 1 c flour

• ½ t freshly grated nutmeg

• salt & pepper

• 4 T butter

Thoroughly combine spinach, egg, ricotta, parmesan, 2 T flour, nutmeg, salt & pepper. Place mound of 1 cup flour on counter.  Make walnut-size balls with spinach mixture and roll lightly in flour. Bring large pot of salted water to a boil, and add gundi to pot, lifting out with slotted spoon as they rise to the surface.  Drain and set aside. Melt butter in small saucepan, and cook over low heat until butter turns brown and fragrant.  Place gnudi in small oven-proof dish, drizzle with brown butter, and heat at 375 until warm throughout. Sprinkle with additional parmesan if desired and serve.

• 1 bunch of spinach, chopped, cooked, and well drained

• 2 egg yolks

• ¾ c Wateroak ricotta, drained

• ¾ c finely grated parmesan

• 2 T + 1 c flour

• ½ t freshly grated nutmeg

• salt & pepper

• 4 T butter

Thoroughly combine spinach, egg, ricotta, parmesan, 2 T flour, nutmeg, salt & pepper. Place mound of 1 cup flour on counter.  Make walnut-size balls with spinach mixture and roll lightly in flour. Bring large pot of salted water to a boil, and add gundi to pot, lifting out with slotted spoon as they rise to the surface.  Drain and set aside. Melt butter in small saucepan, and cook over low heat until butter turns brown and fragrant.  Place gnudi in small oven-proof dish, drizzle with brown butter, and heat at 375 until warm throughout. Sprinkle with additional parmesan if desired and serve.