Recipe:

1. Add the ricotta to a fine sieve over a bowl. Set aside while the liquid drains from the ricotta.
2. Blanch the spinach in a pan of simmering water until just wilted, then drain. Once cool, squeeze out as much liquid as possible, then finely chop.
3. Add the drained ricotta to a bowl and season with salt and pepper. Add the spinach, egg yolk, parmesan and garlic. Mix well until combined, then roll the mixture into 12 dumplings.
4. In a large baking tray, scatter half of the semolina in an even layer. Add your 12 dumplings to the tray with gaps in between, then scatter over the leftover semolina, covering each dumpling well. Cover and chill overnight.
5. Bring a large pan of salted water to the boil and cook the gnudi dumplings for 2 minutes - cook them in batches, until they float. Scoop out and add to a frying pan with a drizzle of olive oil. Fry the gnudi until browned (2-3 minutes). Serve hot and enjoy.