Gnocchi Del Casentino

Boil the spinach (or use pre-boiled spinach, it's the same; you'll need about 3 large balls) and chop it finely

Put everything in a mixing bowl and add the ricotta, the eggs, a handful of Parmigiano, 2 tablespoons of flour, salt, pepper and a teaspoon of nutmeg

Mix the dough well, then form walnut-sized balls using some flour to help

In a very large pot bring the broth to a boil and drop the gnocchi in one at a time

Cook them for about 5 minutes

Serve them either in broth or drained, with melted butter and sage, or with tomato sauce

Those who like can also add some Pecorino