Gnocchi Di Ricotta E Spinaci (Ricotta And Spinach Gnocchi ) - cooking recipe

Ingredients

1 kg spinach
1 1/2 cups ricotta cheese, low-fat is fine (I've found it makes no appreciable difference to the taste)
4 tablespoons parmesan cheese, freshly grated
1 pinch nutmeg
2 egg yolks, lightly beaten
salt, to taste
fresh ground black pepper, to taste
plain flour, for dusting
1/4 cup butter, melted
1 pinch rosemary, to taste (optional)
1 pinch sage, to taste (optional)
1 pinch oregano, to taste (optional)
1 pinch marjoram, to taste (optional)

Preparation

Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the remaining liquid as possible, chop finely and place in a medium-large-sized bowl.
Add the ricotta, half the parmesan, the nutmeg and the egg yolks and season to taste with the salt and freshly ground pepper; shape the mixture into balls and dust lightly with flour.
Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time and, once they rise to the surface, remove them with a slotted spoon, set aside on a serving dish and keep warm; once all the gnocchi have been cooked, melt the butter and add to it the herbs of your choice; pour the herbed butter over the gnocchi; sprinkle with the remaining parmesan and serve.