Preheat the grill. Bring a pot of salted water up to a boil. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, add the spinach. Saute the spinach for 2 to 3 minutes, or until the spinach has wilted. Add the shallots and garlic. Saute for 1 minute. Season with salt and pepper. Remove from the heat and turn into a bowl, allow to cool. Stir in the ricotta and flour and mix until incorporated. Add the yolks and grated cheese. Season with salt and pepper. Turn the dough out onto a floured surface. Divide the dough into 2 pieces. Roll each piece out into a log 1-inch thick. Cut the dough into 1-inch pieces. Shape the dough using a gnocchi dowl or fork. Drop the gnocchi, a few at a time, in the boiling water. Cook the gnocchi for about 3 minutes. The gnocchi will float start to float in the last minute of cooking. Remove from the water and drain well. Repeat the process, once the water has come back up to a boil. Season the fillet with the remaining olive oil and Essence. Place on the grill. Cook for 3 to 4 minutes on each side for medium-rare.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.