Wash the spinach and strip the leaves from the stalks. Place in a large saucepan with a little salted water, bring to the boil, and cook for 5 minutes. Drain and squeeze the spinach and spread on paper towels to dry completely.
Chop the spinach finely. Place in a medium bowl with the ricotta, and a pinch each of nutmeg and pepper, and mix thoroughly. Mix in the eggs, 1/3 cup of the grated Parmesan and the flour. Refrigerate the mixture for a few hours or overnight.
Dust a chopping board with flour, then roll out portions of the chilled gnocchi mixture to form cylindrical shapes the size of corks.
Bring a large saucepan of salted water to the boil, then lower the heat to a gentle simmer. Carefully drop the gnocchi into the water in batches; they will rise to the surface when cooked – about 5 minutes. Lift the gnocchi from the water and drain well. Keep warm.
Melt the butter in a small frying pan. Bruise the sage leaves and add to the pan. Heat until the butter bubbles, pour the sauce over the gnocchi and sprinkle with the remaining Parmesan cheese.
Did you know?
When the fat content of milk is reduced, its calcium content is slightly increased. Thus, 100g low-fat cottage cheese – which is made from low-fat milk – supplies 10% of the RDI for calcium; the same quantity of full-fat cottage cheese supplies only 9%.