Shred the leaves off the spinach. Wash and boil
in salted water. Drain well and cool. Chop finely.
Break the egg into the shredded spinach. Add the
ricotta, pecorino, salt and 1 cup of flour. Make
a dough. Add flour if necessary. The dough should
be manageable and not too wet.
Cut away pieces of the dough and roll into a long
sausage shapes. Cut into gnocchi size pieces.
These gnocchi freeze well.
Boil in salted water. Gnocchi are ready when they
come to the surface.
Sauce: in a skillet, brown a fair amount of salted
butter ( depending on the quantity of gnocchi
you are serving) adding sage leaves and basil
leaves so that they become crisp.
Drain and toss the gnocchi in a browned butter
sauce. Sprinkle with parmesan cheese.
by Franco Forleo (Franco's Restaurant - Johannesburg)