Ricotta and Spinach Gnocchi

1. Cook the spinach in boiling water until wilted, then drain and squeeze out excess moisture

2. In a bowl, mix the cooked spinach with ricotta, eggs, grated Parmigiano Reggiano, a pinch of nutmeg, and salt until well combined

3. Gradually add flour to the mixture and knead until a soft dough forms, being careful not to overwork it

4. Roll the dough into ropes and cut into small gnocchi pieces, then shape them with a fork or gnocchi board if desired

5. Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes

6. In a separate pan, melt butter with sage leaves until it browns slightly

7. Drain the gnocchi and toss them in the browned butter sauce, then sprinkle with additional grated Parmigiano Reggiano before serving

Tips

1. These gnocchi are best enjoyed with simple browned butter and grated parmesan, but they also pair well with a light fresh tomato sauce