Step 1 Cook the spinach in a lidded pan with a splash of water, allowing it to steam for 5 mins. Drain and press in a sieve to remove as much liquid as possible. Allow to cool then chop finely.

Step 2 Add the drained ricotta to the spinach along with the flour, 50g Parmesan, egg, nutmeg and seasoning. Form the mixture into 12 quenelle shaped gnudi.

Step 3 Bring a pan of water to a rolling boil and gently drop the gnudi in 2 batches. Cook each batch for 3-4 mins until they float to the surface. Lift out and keep warm.

Step 4 Heat a heavy based frying pan over a high heat and dry fry the bacon for 3 mins. Add the sage for a further 2 mins until both are crispy. Turn down the heat to medium, add the butter and add the gnudi for 2-3 minutes, tossing everything around in the pan.

Step 5 Serve immediately with the remaining 20g Parmesan sprinkled over.