Green dumplings

Preparation:

Preparation: First of all, boil the potatoes in salted water without peeling them and in the meantime wash the spinach carefully and cook them separately in very little water or steamed, salting them lightly. When the potatoes are cooked, peel them, mash them and chop the cooked spinach, then mix the two vegetables and, while they are still hot, add the crumbled ricotta and leave to cool. Incorporate the other ingredients in order to obtain a dough that is not too soft nor too dry, increasing or decreasing the quantity of breadcrumbs according to the need and then form small dumplings about the size of a walnut or a little more, helping with floured hands. Then let them rest for a couple of hours. After this time, dip the gnocchi in boiling water and, when they come to the surface, drain them with the help of a slotted spoon. Dress them with oil and gomasio, or, if you prefer, with melted butter and sage.