This is a great dish, with a heavy Tuscan soul: black cabbage, beans, fried sage, they are all ingredients from our DNA

Ingredients

• 1-1.2 kg of black cabbage, it should be 600 grams after boiling and draining
• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic
• 600 g of sheep’s or goat ricotta cheese
• 4-6 tablespoons of grated Parmesan cheese
• 2 eggs
• Nutmeg
• Semolina flour

For the cream of cannellini

• 3-400 grams of boiled cannellini beans
• 1 clove of garlic
• 3 sage leaves

To garnish

• Pecorino romano q.b.
• Fried sage in flour
• A few drops of oil
• Ground black pepper

Directions

1. Start with the ricotta: you have to drain it as much as possible, so as to eliminate the excess whey. Put it in a strainer and let it drain for a few hours (if the ricotta is very soft, you can leave it in the fridge all night too).
2. Wash the black cabbage leaves, remove the hardest stems, and drain them.
3. Bring a large pot of water to a boil, soak the black cabbage leaves in it, pushing them into the water with a ladle, and cook them for about 15 minutes, or until they are tender.
4. Drain the black cabbage leaves well, let them cool and squeeze them with your hands.
5. Once the black cabbage is perfectly squeezed, chop it with a knife.
6. Brown the black cabbage in a frying pan with a tablespoon of extra virgin olive oil and two finely chopped cloves of garlic. Transfer it to a bowl and let it cool completely.
7. When the cabbage is cold, also add the well-drained ricotta, Parmigiano Reggiano and the beaten eggs. Also add a generous pinch of grated nutmeg and mix thoroughly with a fork. Taste to regular salt.
8. Generously sprinkle a tray with semolina flour. Form the gnuds with slightly damp hands. They will have to be slightly smaller than a walnut. Gently roll the gnudi in the semolina flour, then leave them in the tray on the flour. Semolina creates a film around the gnuds, preventing them from melting in boiling water.
9. Prepare the cannellini cream now. In a saucepan, heat a clove of garlic in a drizzle of oil. Add the sage leaves and after letting it fry for a few minutes introduce the cannellini. Let it flavor for a few minutes then pour a little water, season with salt and cook until the cannellini are creamy
10. Remove the sage and garlic, add a pinch of pepper and shred the mixture when it is still hot until you get a smooth cream. Sift through and keep warm.
11. Fry the floured sage until it is crispy.
12. Cook the gnudi in boiling salted water, draining them as soon as they come to the surface.
13. To serve, place a little cannellini cream on the bottom of the plate (be careful that it is quite soft), lay on top of the gnudi and garnish with pecorino romano, fried sage, a few drops of oil, and a splash of black pepper.