First of all start with the tomato coulis preparation: wash the tomatoes and engrave a cross in the opposite side of the peduncle. Immerge them for a minute in the boiling water, then drain them and put them under a pressure of cold water. Then peel them.

Subsequently, cut them in half and remove the seeds and the vegetation water. Cut them into big pieces, put them in a bowl and add some salt, pepper, oil and basil. With the help of a minipimer, blend them. At this point your tomato coulis is ready to be used.

In order to prepare the gnudi, start with the spinach preparation: wash and drain them, then heat up some oil in a pan and put the clove of garlic in it. Then pour the spinach, cover the pan with a cap and let them dry. Once they are softened, remove the garlic.

Transfer the spinach in a strainer put on a bowl and remove the liquid in excess. In the same way, put also the ricotta in a strainer, so that it can release its serum in excess.

Now add the well-drained spinach and ricotta in a bowl. Mix and season with salt and pepper and nutmeg. Then add also the Granetta di vacca, an egg and the flour which will play the binder role. Mix well in order to obtain a mixture and start making some balls, which will be rolled in the flour. Then place the balls on a tray which will have been previously covered with some baking paper.

In the meantime, boil some water and in a large pan make some butter melt with some sage leaves.

When the water starts boiling, cook the gnudi for some minutes and as soon as they come up drain them and transfer them directly in the pan. Season well your gnudi.

At this point your can start with the plating: pour a coat of tomato coulis on the base of the plate, then put some gnudi on it and your dish is ready to be eaten.