Instructions: Cook the unpeeled cloves of garlic in boiling water for about 4 minutes to soften. Drain the garlic and remove the skins. Place in a food processor or blender with the chopped herb mixture, and puree to a mash.

Place the fresh spinach in a large pot of lightly salted water that just barely covers the leafy greens, and cook until wilted. Let cool, drain, and then squeeze as much water out of the spinach as humanly possible. Finely chop the cooled spinach leaves and set aside.

In a large mixing bowl, beat together the ricotta cheese and the egg yolk.

Add the spinach and herb-and-garlic mash, and blend again. Stir in about half of the Parmesan cheese and finally sift in the flour, blending well. Flour your hands for easy rolling and begin breaking off bits of the spinach mixture, forming dumplings about the size of
walnuts. Roll the dumplings, placing them on waxed paper as you work.

Bring a large pot of lightly salted water to the boil, and carefully slip the dumplings into the water. The gnocchi will rise to the top of the water when cooked through, usually in
about 3 minutes. Drain the boiled gnocchi as you cook the remaining mix.

Meanwhile, melt the butter in a large skillet over medium heat. Simmer the boiled dumplings in the butter for about a minute, then toss with the sage and simmer for a minute more. Serve the sauteed gnocchi with a sprinkling of the remaining Parmesan cheese, providing salt and freshly ground black pepper for additional seasoning.

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