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1
Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
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2
Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
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3
Chop the spinach coarsely, then puree it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
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4
It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
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5
Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
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6
Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
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7
Meanwhile, melt the butter in a large saute pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
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8
Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
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9
Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.
