Recipe:

1. Place a fine sieve over a bowl and put the ricotta in the sieve. Set aside to remove liquid from the ricotta.
2. Blanch the spinach in a pan of simmering water until just wilted, then drain. When cooled, use clean hands to squeeze out as much liquid as possible, then finely chop.
3. Tip the drained ricotta into 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 balls.
4. In a large baking tray, scatter half of the semolina in an even layer. Put in the gnudi, with gaps in between, then scatter over the leftover semolina, covering each ball well. Cover and chill overnight.
5. Bring a large pan of salted water to the boil and cook the gnudi for 2 minutes, in batches, until they float. Scoop out into a frying pan with a drizzle of olive oil. Fry the gnudi for 2-3 minutes, or until browned. Serve hot.