Gnocchi from Casentino

Preparation:

Preparation: Boil the spinach (or taking it already boiled is the same, if you need 3 big balls), chop it finely. Put everything in a bowl and add the ricotta, the eggs, a handful of Parmesan, 2 tablespoons of flour, salt, pepper and a teaspoon of nutmeg. Mix the dough well then make balls the size of a walnut using the flour. In a very large saucepan, boil the broth and add the gnocchi one at a time. Let them cook for about 5 minutes. Serve them both in broth and dry, with melted butter and sage or with tomato sauce. Whoever likes it can also add a little pecorino.