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.