Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly.
Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.
Turn the dough onto a floured work surface.
Divide the dough into workable pieces.
With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.
Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.
In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking.
As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.
Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Talluto's