Spinach and Ricotta Gnocchi

Ingredients

• Parmesan cheese - For serving
• Salt and pepper - To taste
• Fresh sage leaves - 8
• Butter - 2 tablespoons
• Nutmeg - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• All - purpose flour - 1 1/2 cups
• Egg - 1
• Parmesan cheese - 1/2 cup, grated
• Ricotta cheese - 1 cup
• Spinach - 8 ounces, cooked and squeezed dry

Instructions

1. In a large bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, egg, flour, salt, black pepper, and nutmeg. Mix until well combined.
2. On a floured surface, divide the dough into small portions and roll each portion into a rope about 1/2 inch thick.
3. Cut the ropes into 1-inch pieces and gently press each piece with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 2 minutes. Remove the sage leaves and set aside.
6. Add the cooked gnocchi to the skillet and cook for 2-3 minutes, until lightly browned. Season with salt and pepper to taste.
7. Serve the gnocchi with crispy sage leaves on top and sprinkle with Parmesan cheese.