Hand made gnocchi of ricotta and spinach: the Tuscan gnocchi gnudi

This is a different Tuscan recipe for gnocchi, done with ricotta and spinach instead of the potatoes.
Is light, vegetarian a truly special!

Here what you need:

250 grams of boiled spinach, 250 grams of fresh ricotta cheese, 4 tablespoons Parmesan cheese, 2 tablespoons flour, 1 tablespoon of extra virgin olive oil, 1 tablespoon of butter, nutmeg, a few leaves of sage, 2 egg, a clove of garlic, salt to taste, 2 tablespoon of pine nuts

First of all chop the garlic.

Pass the already boiled and squeezed spinach in a pan with a little olive oil and a clove of garlic and once seasoned and well dried, remove the garlic, chop them coarsely with a knife or the crescent and place them in a bowl large enough.

Drain well ricotta trying to eliminate as much as possible the liquid.

Put together the drained ricotta cheese, flour, egg, Parmesan, salt, and a generous grating of nutmeg and mix.

Add the spinach and mix well to obtain a homogeneous mixture.

Lightly flour a work surface. With a teaspoon take a dose of the mixture and place on floured surface. The flour will adhere perfectly and it will be easier to get a small meatball, rolling the mixture gently on the work surface well floured. Repeat using all the mixture.

Meanwhile, in a saucepan melt the butter with a little ‘of broth, a few sage leaves and the pine nuts and cook until you get a consistency somewhere between the liquid and the buttery
Boil the gnocchi gnudi in boiling salted water for 8/10 minutes and then using a slotted spoon arrange the dumplings on a tray previously moistened with a few drops of the compound broth and butter.

Sprinkle the gnocchi with melted butter, the butter and pine nuts sauce and if yu wish Parmesan cheese and serve. Buon appetito, enjoy it!