Gnocchi di ricotta and spinach with butter and sage




1 pound fresh spinach
7 ounces butter, divided
1 pound ricotta (Sicilian style)
2 cups flour, divided
1 egg
salt and pepper to taste
1/4 teaspoon freshly grated nutmeg
12 large fresh sage leaves
4 ounces freshly grated parmigiano

Heat one ounce of butter in a pan. Add the spinach and cook until wilted. Cool and then squeeze moisture from the spinach with your hands. Chop spinach and place in a bowl. Add the ricotta, egg, 1 cup flour and nutmeg. Mix just until combined being careful not to overmix. Use remaining flour to help in shaping mixture into the small nugget shapes of gnocchi. Set aside. Add remaining six ounces of butter and the sage to a frying pan. Cook until the butter turns brown. Bring a large pot of salted water to a boil. Place gnocchi in boiling water and cook until they rise to the surface. Remove with a slotted spoon and place in the frying pan with the brown butter sage sauce. Stir to coat and place into serving dish. Dust with grated Parmigiano and serve.