Method

• 1.
  To make the gnudi, squeeze any excess water from the blanched spinach, then finely chop.
• 2.
  Combine spinach, ricotta, parmesan, flour, semolina, egg, parsley and dill in a bowl. Add 1 tsp salt flakes, season with freshly ground black pepper and mix well to combine.
• 3.
  Dust a large tray with extra semolina. Use 2 spoons to shape the mixture into quenelle-shaped dumplings, place on the prepared tray and refrigerate for 1 hour or until firm.
• 4.
  Bring a large saucepan of salted water to the boil. Add gnudi, in batches, and cook for 2 minutes or until just cooked through. Remove using a slotted spoon and set aside on a plate. Reserve 1/4 cup (60ml) cooking water.
• 5.
  For the caper burnt butter sauce, heat butter in a large frypan over high heat. Cook, swirling pan, for 4-5 minutes or until nutty brown. Add lemon, garlic, capers and pine nuts and cook for 2-3 minutes until fragrant. Remove from the heat, add reserved pasta water and the gnudi and gently toss to warm through.
• 6.
  Divide gnudi and caper burnt butter sauce between bowls and top with extra dill to serve.