• Place the butter into a large frying pan over a medium temperature
• Once the butter has melted, cook the spinach until wilted, tossing as you go along
• Leave to cool and then squeeze out the excess moisture
• Chop finely and set aside
• Place the eggs into a bowl
• Whisk until frothy
• Add the ricotta and a little bit of nutmeg to taste
• Stir in to combine
• Season and then add the Parmesan and flour
• Stir to combine before adding the spinach
• Stir to combine and adjust the seasoning if necessary
• Cover the bowl with clingfilm and place into the fridge for 2 hours

To make

• Cover the bottom of a bowl with semolina
• Sprinkle semolina onto a baking tray
• Measure a teaspoon of the gnocchi mixture and drop into the bowl
• Dust with the semolina
• Use a gnocchi board to shape if you have one, or roll using a fork
• Once shaped, set onto the baking tray
• Carry on doing this until all the gnocchi are made
• Preheat the oven to 40° Celsius
• Add water to a large sauce pan and bring to the boil
• Add a generous pinch of salt once the water is boiling

To serve

• Place the butter and sage leaves into an oven proof dish
• Place the dish into the oven to allow the butter to melt - about 4 minutes
• Reduce the temperature of the water so that it is at a rolling simmer
• Gently drop 6 of the gnocchi into the water using a slotted spoon
• When they rise to the top (about 2 minutes), remove using the slotted spoon
• Gently place into a colander to drain
• Repeat until you have cooked all the gnocchi
• Put the gnocchi into the melted butter
• Sprinkle with the Parmesan
• Gently roll them over to cover with the butter
• Place back into the oven to heat