Spinach and Ricotta Gnocchi

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 pounds fresh spinach—large stems discarded, leaves rinsed but not dried
2. 3 large eggs
3. 3 large egg yolks
4. 1 cup whole milk ricotta cheese
5. 1/2 cup freshly grated Parmesan cheese, plus 3/4 cup shavings
6. Kosher salt and freshly ground pepper
7. 1/4 teaspoon freshly grated nutmeg
8. 2 cups all-purpose flour
9. 2 cups heavy cream
10. 1 tablespoon minced sage, plus 6 large leaves for garnish

1. Heat a skillet. Add the spinach by handfuls and cook over high heat, stirring, until just wilted. Transfer the spinach to a colander and press out the excess water. Finely chop the spinach.
2. In a large bowl, combine the spinach with the eggs, egg yolks, ricotta, grated Parmesan, 2 teaspoons kosher salt, 1/4 teaspoon pepper and the nutmeg; stir well. Add the flour and stir just until combined; the dough will be soft and sticky.
3. Scoop out rounded teaspoons of the dough onto a well-floured work surface, and roll each piece into a ball. On lightly floured baking sheets, arrange the balls so they aren't touching.
4. Bring a large saucepan of salted water to a boil. In a medium saucepan, simmer the cream and minced sage over low heat, stirring, until slightly thickened, about 12 minutes. Season with salt and pepper; keep warm.
5. Cook the gnocchi in the boiling water until they rise to the surface, about 5 minutes. Transfer the gnocchi to a shallow bowl. Pour the sage sauce over the gnocchi. Garnish with the sage leaves and Parmesan shavings and serve.