Spinach And Ricotta Cheese Gnocchi - cooking recipe

Ingredients

2 1/2 cups whole milk ricotta cheese
2 lbs fresh spinach, washed and stemmed
2/3 cup parmigiano-reggiano cheese, grated
2 large eggs
12 mint leaves, minced
1 teaspoon sea salt
1/2 teaspoon nutmeg, grated
1 dash white pepper
1 3/4 cups all-purpose flour, approximately
12 tablespoons unsalted butter
10 small sage leaves, minced

Preparation

Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
Chop the spinach coarsely, then puree it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
Meanwhile, melt the butter in a large saute pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.