Spinach and Ricotta Gnocchi

This recipe, from the Casentino area of Tuscany, is pure nostalgia! I can remember, as a small child, watching these gnocchi being made when my chin rested on the marble table top very comfortably. The secret is to work the mixture very lightly with your fingertips so it stays light and fluffy. Green bullets are not what you are trying to achieve! Keep your fingers stiff, use a minimum of flour on your hands as you shape, and work as fast as you possibly can.