1-Prepare Ricotta & Spinach: First, drain the ricotta in a fine mesh sieve for at least 15 minutes until it’s slightly firm. Then, wilt the spinach in boiling water for 1-2 minutes, move it to ice water, and squeeze out all the moisture before finely chopping it.

2-Mix Gnudi Dough: In a large bowl, combine the drained ricotta, chopped spinach, egg, parmesan, bread crumbs, lemon zest, nutmeg, and kosher salt; mix everything well. Add the all-purpose flour in two batches, gently combining it without overmixing to keep the dough light.

3-Form Gnudi: Dust a quarter sheet pan generously with semolina flour. Use a 3-tablespoon cookie scoop to portion the dough into about 20 gnudi and place them on the pan. Dust the gnudi with more semolina flour and gently roll them into balls.

4-Chill: Cover the gnudi and chill them in the refrigerator for at least 1 hour, up to 12 hours aim for 5-6 hours for the best texture that holds together perfectly.

5-Boil Gnudi: Bring a large pot of well-salted water to a rolling boil. Test one gnudi by boiling it until it floats (about 4 minutes), then boil for another minute. If it stays together, cook the rest in batches the same way.

6-Drain: Carefully drain the cooked gnudi and set them on a lightly floured towel or baking sheet to keep them ready for saucing.

7-Make Sauce: In a sauté pan over medium heat, melt 2 tablespoons of salted butter with the chopped Calabrian chilies, making sure not to brown the butter. Add 1/4 cup of the reserved pasta water and swirl to combine, then slowly add the remaining butter one tablespoon at a time, adding more pasta water as needed to keep the sauce smooth.

8-Serve: Take the pan off the heat, gently toss the cooked gnudi in the Calabrian butter sauce, and serve right away for the freshest taste.