Gnocchi di spinaci e ricotta con burro e salvia

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Gnocchi is a typical Christmas dish in many Italian cities... so here is an idea and a variation of the classic potatoes gnocchi. This recipe in particular is from Anna Moroni, from the Italian cooking program "La prova del cuoco". They show this program every day on Rai1 at 12:00 o'clock but I only manage to watch it on Saturdays. I like this program... it gives a lot of nice ideas for new recipes. Last Saturday Anna Moroni prepared those gnocchi, I was really tempted and decided to reproduce the recipe... the result was great!

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SPINACH AND RICOTTA GNOCCHI WITH BUTTER AND SAGE
(for 6 people)
Ingredients: 1 Kg spinach, 300 g ricotta cheese, white wheat flour (as much as you need), 1 egg + 1 egg yolk, 2 Tbsp Parmigiano Reggiano cheese, nutmeg, butte, fresh sage leaves, salt.

Boil spinach and chop them, take away as much water as you can. Mix flour with spinach, ricotta, eggs, grated Parmigiano and grated nutmeg. The gnocchi dough has to be soft but not sticky. Form gnocchi, they have to be very small, and cook them in boiling water. Gnocchi are ready when gnocchi come to the water surface.
Melt some butter in a small pan with fresh sage leaves. Put sage butter sauce on gnocchi and sprinkle with Parmigiano.