Spinach Gnocchi

:Serves 6
I like to eat these gnocchi as a meal on their own. You can also briefly sauté them in the juices from the roast after pre-boiling them to add flavor.1/2 Pound Ricotta1-1 1/2 Cups of Flour1 Extra Large Egg1/2 Cup Grated Parmesan Cheese1 Teaspoon Salt1 Pound Fresh SpinachSauce:7 Tablespoons Butter6 Fresh Sage Leaves1 Cup Grated Parmesan CheeseSalt & PepperCook the spinach in boiling water for about 3 minutes. Drain and when cool, press out as much water as possible and chop finely. In a bowl, place the ricotta, grated cheese, chopped spinach, egg, and salt. Add 1 cup of the flour and mix. Add only as much more flour as you need to create a workable dough. Be careful not to overwork. Divide the dough into fist size pieces, and roll into long logs as thick as your thumb. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.To cook, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl. Melt the butter in a small pan and add the sage leaves. Add salt & pepper and pour this mixture over the cooked gnocchi. Top with the parmesan and serve.Cooks Tip: The secret to making these gnocchi is to dry the ingredients as much as you can before using. I squeeze the spinach between paper towels, and I let my ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.