Green Gnocchi with Butter and Sage

Method

1. Boil the potatoes in salted water until tender. Peel and pass them through a potato ricer or food mill.
2. Add a pinch of nutmeg, salt, and the flour. Mix lightly.
3. Form a well in the center and add the eggs and the chopped, well-drained spinach.
4. Mix everything together and knead into a firm, dry dough.
5. Dust the work surface with flour, roll out the dough into ropes, and cut into gnocchi of your preferred shape.
6. Drop the gnocchi into boiling salted water. Cook until they float, then drain.
7. Meanwhile, in a non-stick pan, melt a knob of butter with fresh sage leaves. Add a ladle of pasta cooking water to emulsify.
8. Transfer the drained gnocchi into the pan and toss gently.
9. Remove from heat, sprinkle with grated Parmigiano Reggiano, and serve immediately.