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1
Fit a large pot with a steamer insert.
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2
Add enough water to come about 3 inches below bottom of insert, and bring to a simmer.
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3
Add spinach, cover, and steam until bright green, 3 to 5 minutes.
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4
Drain, and let cool slightly.
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5
Press to remove liquid.
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6
Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid.
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7
Transfer to a food processor, and puree until smooth.
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8
Stir together spinach puree, egg yolks, cheeses and nutmeg.
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9
Mound 1-cup flour on a cutting board.
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10
Using floured hands, gently shape 1 tablespoon spinach mixture into a small log.
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11
Drop it into the flour, and quickly roll to coat lightly.
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12
Transfer to a baking sheet that's lightly dusted with semolina.
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13
Bring a large pot of salted water to a boil.
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14
Add half the gnudi, and stir gently to prevent them from sticking together.
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15
Cook until gnudi rise and remain on the surface, about 5 minutes.
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16
Remove to a platter.
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17
Repeat with remaining gnudi.
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18
Melt butter in a small skillet over medium-high heat.
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19
Stir in chopped sage and the sage leaves.
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20
Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes.
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21
Season with salt and pepper and serve immediately with the gnudi.
