These light and fluffy gnocchi are made with blanched spinach and creamy ricotta cheese. Flavored simply with a pinch of ground nutmeg and served with a basic butter-sage sauce, these little pillows of goodness are spectacular.  Light on the flour (you actually only dip each gnocchi in flour before cooking them in a pot of boiling water) these are technically what are called gnudi or ‘naked’ gnocchi seeing that they are not potato or flour-based.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/spinach-ricotta-gnocchi.aspx)

Tagged: butter, butter sauce, butter-sage sauce, Fine Cooking, gnocchi, gnudi, Italian, nutmeg, Parmesan cheese, ricotta cheese, sage, spinach, spinach-ricotta gnocchi