Gnudi

• 2 cups (490 g) sheep’s milk ricotta
• 2 egg yolks from large eggs

Combine the ricotta, egg yolks, spinach, Parmigiano, all-purpose flour, panko, and nutmeg. Let the dough rest for 10 minutes.

Using a cookie scoop, roll the dough into balls a little smaller than golf balls. Coat a baking sheet liberally with semolina flour, place the gnudi on top of the semolina, then sprinkle more semolina on top. Refrigerate, uncovered, for 12 hours or overnight befo