Spinach-Ricotta Gnocchi

Name: Spinach-Ricotta Gnocchi
Yield: Serves 6
Ingredients: 1 lb. fresh spinach, stemmed; 2/3 cup homemade ricotta (drained 30 minutes to 2 hours) or good quality purchased ricotta; 2-1/2 oz. (2-1/2 cups) finely grated Parmigiano-Reggiano; 1 large egg, lightly beaten; Pinch freshly grated nutmeg; Kosher salt and freshly ground black pepper; 2-1/4 oz. (1/2 cup) unbleached all-purpose flour; Extra-virgin olive oil; 4 oz. (1/2 cup) unsalted butter, cut into 8 pieces; 6 fresh sage leaves

Spinach-Ricotta Gnocchi was pinched from <a href="http://www.finecooking.com/recipes/spinach-ricotta-gnocchi.aspx" target="_blank">www.finecooking.com.</a>

"Light and lovely, thanks to the homemade ricotta, these dumplings have a deep spinach flavor that needs little more than a simple sage-butter sauce. Serve as a first course or for a special lunch...."

INGREDIENTS

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1 lb. fresh spinach, stemmed

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2/3 cup homemade ricotta (drained 30 minutes to 2 hours) or good quality purchased ricotta

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2-1/2 oz. (2-1/2 cups) finely grated Parmigiano-Reggiano

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1 large egg, lightly beaten

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Pinch freshly grated nutmeg

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Kosher salt and freshly ground black pepper

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2-1/4 oz. (1/2 cup) unbleached all-purpose flour

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Extra-virgin olive oil

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4 oz. (1/2 cup) unsalted butter, cut into 8 pieces

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6 fresh sage leaves

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