SPINACH AND RICOTTA GNOCCHI

- Cook the spinach for 5 minutes, drain thoroughly and squeeze out any excess water; chop finely

- Mix the spinach, ricotta, parmesan, egg yolks, flour and nutmeg until well combined; season with salt and pepper; line 2 large baking sheets with baking paper

- To form the gnocchi, scoop some of the mixture about the size of a walnut, into a dessertspoon; carefully transfer the mixture to another dessertspoon, turning and smoothing each side; repeat the process several times until you have a neat, smooth egg shape with pointed ends; you should get about 40 gnocchi; lay the gnocchi on the lined baking sheets and chill for about 45 minutes

- Bring a large pan of salted water to the boil, meanwhile, melt the butter in a large frying pan and add the sage; leave on the lowest heat setting to keep warm

- Drop the gnocchi into the water; simmer gently for about 3 minutes; they are ready when they rise to the surface; using a slotted spoon remove a few at a time and transfer to the frying pan with the sage butter; repeat for the remaining gnocchi

- Once all the gnocchi are in the frying pan, increase the heat to medium and spoon the melted butter over the gnocchi to coat; serve warm and top with the grated cheese and black pepper