Talluto's Spinach Gnocchi

Ingredients

• 2 large eggs 
• 1.3 cups flour all-purpose
• 0.5 teaspoon kosher salt 
• 0.1 teaspoon nutmeg 
• 1 pound milk ricotta whole drained
• 10 ounces pkt spinach finely chopped
• 0.1 teaspoon pepper white

Equipment

• bowl
• frying pan
• pot
• sieve
• slotted spoon

Directions

1. Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly.
2. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.
3. Turn the dough onto a floured work surface.
4. Divide the dough into workable pieces.
5. With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.
6. Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.
7. In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking.
8. As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.
9. Remove gnocchi with slotted spoon or strainer.
10. Add a saute pan with your favorite sauce or butter.
11. Saute briefly.
12. Add your choice of grated cheese and serve.