Heat the olive oil in a large pan and brown the garlic. Remove the garlic and add the spinach leaves. Cover and cook, medium heat, until the spinach wilts (about 3-4 minutes).

Place the spinach on a strain and remove as much liquid as possible (help yourself by pressing the leaves with a tablespoon).

Mash spinach with a blender or hand blender (just a few seconds).

Pour the ricotta cheese into a large bowl. Add spinach and mix well. Add salt, black pepper, nutmeg, parmesan cheese, egg (beaten), and flour. Mix well with a wooden spoon. Let the mixture rest for about 5 minutes.

Place 3-4 tablespoons of flour in a bowl. Use your hands to form a 2-3 inches ball of the spinach-ricotta mixture, place it in the flour bowl, and flour it completely. Place the ball on a piece of parchment paper. Repeat until you finish the mix.

Place butter and sage leaves in a large pan and melt over lo

Fill a medium-size pot with water, add a teaspoon of salt and bring to a boil. Carefully place Gnudi, one at the time, in the boiling water. As soon as the balls come to the surface, take them from the water using a skimmer and place them in the pan with the melted butter. Season gnudi carefully by moving the pan in delicate circular movements.