Instructions: Preheat the grill. Bring a pot of salted water up to a boil.

In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, add the spinach. Saute the spinach for 2 to 3 minutes, or until the spinach has wilted. Add the shallots and garlic. Saute for 1 minute. Season with salt and pepper. Remove from the heat and turn into a bowl, allow to cool. Stir in the ricotta and flour and mix until incorporated. Add the yolks and grated cheese. Season with salt and pepper.

Turn the dough out onto a floured surface. Divide the dough into 2 pieces. Roll each piece out into a log 1-inch thick. Cut the dough into 1-inch pieces. Shape the dough using a gnocchi dowl or fork. Drop the gnocchi, a few at a time, in the boiling water. Cook the gnocchi for about 3 minutes. The gnocchi will start to float in the last minute of cooking. Remove from the water and drain well. Repeat the process, once the water has come back up to a boil.

Season the fillet with the remaining olive oil and Emeril"s Essence. Place on the grill. Cook for 3 to 4 minutes on each side for medium-rare.

Prepare the Wild Mushroom Ragu. Right before serving, add the gnocchi. Saute for 1 to 2 minutes, just to warm the gnocchi. Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence.

This recipe yields 4 servings.

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