With fresh spinach on the menu for fall fest this week I knew Debi Mazar and Gabriele Corcos' five-star Spinach and Ricotta Gnocchi was the perfect recipe to showcase the fresh greens. All of the 26 reviewers raved about the ease of the recipe and delicious final dish. I did take the suggestion of a few reviewers and add in freshly grated nutmeg to both the gnocchi mixture and the sauce, just to give them an extra fall kick.

Start by blanching fresh spinach and wring out all of the excess water before chopping into small pieces.

Combine the chopped spinach with a 16-ounce container of ricotta, 2 beaten egg yolks and a handful of Parmesan cheese. Add salt and pepper to taste (plus nutmeg if you like).

Roll the gnocchi into balls and dress with slivers of butter and Parmesan in a baking dish.

Bake until the gnocchi is lightly browned and top with a butter and sage sauce. The crispy sage is the perfect complement to the fluffy gnocchi.

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