Idiot-proof Gnocchi (gnudi - whatever its yummy)

Spinach and Ricotta Gnudi with pecorino, roasted cherry tomatoes, crispy prosciutto and sage (serves 4)

Ingredients
250g baby spinach, blanched, excess water squeezed out
1 egg
500g fresh ricotta
1/3 cup grated parmesan
1 cup “00” flour, sifted
1/2 tsp grated nutmeg
Grated zest of 1/2 lemon
Olive oil
150 butter
18 sage leaves
Shaved pecorino cheese
Cherry tomatoes on the vine (maybe about 5 per person)
Crispy fried prosciutto (to garnish)

Chuck your tomatoes in the oven at 150deg (snip them off the vine but leave the green tops on) to slowly roast and fry the proscuitto until crispy.
LIGHTLY Dust a try with flour in preparation for the gnudi.
Whizz spinach in the food processor with egg until smooth. Mix in a bowl with the ricotta, parmesan, flour, nutmeg and zest, season and stir until combined.
Made little quenelles out of the mixture and place on the floured tray.
Bring a pan of salted water to boil, reduce heat to a simmer and cook the gnudi in batches until they are firm (5-6 minutes)
Remove and drizzle with oil to stop sticking.
Reserve 1/4 cup of the cooking liquid (important for the sauce)
Melt butter in frypan over low heat and fry sage leaves until crisp. Remove leaves.
Whisk in reserved cooking liquid to the butter in the pan. Simmer for a minute or two.
Toss the gnudi through the sage butter very gently.
Serve on the plate dotted between the cherry tomatoes and topped with proscuitto, shaved pecorino and crispy sage leaves.