Green Gnocchi

• 1 lb spinach, washed and chopped
• ¾ lb Ricotta cheese or cottage cheese, sieved

Cook the spinach (if using fresh spinach) in a little salted water for five minutes. If using frozen spinach allow it to thaw completely. In both cases drain very well so that the spinach is dry. You can purée the spinach at this point for a finer texture. Mix thoroughly with the Ricotta, egg yolks, half the Parmesan and the salt. Shape into little balls the size of a large marble, rolling them