Spinach Gnocchi

• 1 pound fresh spinach
• 2 cups fresh ricotta
• 1 cup grated parmigiano reggiano cheese
• 1/3 cup AP flour + more
• 2 eggs
• nutmeg
• 1/4 cup butter
• Bunch fresh sage
• salt
• pepper
• 1 tablespoon olive oil

1. Bring a big pot of water to boil. Rinse spinach very very well and remove stems. Add 1 tablespoon of salt to the pot and boil spinach for 2 minutes until tender but crisp. Keep the boiling water and rinse them under cool water and drain them. Wring them out to remove all water.
2. Chop spinach very thinly and put them in a mixing bowl. Add ricotta, eggs, flour, 2/3cup parmigiano reggiano, a pinch of salt, and a little grated nutmeg. Mix well with a fork to combine. Adjust salt to taste.
3. Bring a tablespoonful of the mixture and form a ball with your hands. Flour the ball and keep aside. Repeat with all the mixture.
4. Add another tablespoon salt and a tablespoon oil to the pot of boiling water (to avoid them to stick). Put the gnocchi into the pot and cook until they rise to the surface.
5. In the meanwhile put a sauce pan over medium-low heat and melt the butter and sage be careful not to brown it.
6. When gnocchi rise to surface, remove them from the water using a skimmer and put them into a serving dish. Pour melted butter on top and sprinkle the remaining parmigiano reggiano and a little black pepper. Serve immediately.

fresh spinach, fresh ricotta, cheese, more, eggs, nutmeg, butter, fresh sage, salt, pepper, olive oil

Taken from food52.com/recipes/10400-spinach-gnocchi (may not work)