Spinach and ricotta gnocchi with sage butter

Preheat oven to 375°. Prick potatoes and bake until soft, about 50 min. When cool cut in half and scoop out inside, discard shells. Push through potato ricer into mixing bowl.

Pile spinach into large pot with water that clings to leaves, cover, cook over moderate heat until wilted, 5 min. Drain well and squeeze dry and chop finely when cool. About 1/2 cup.

Add spinach to potatoes.

Beat ricotta, 3/4 cup Parmesan, egg yolk, nutmeg, xantham, rice flour, salt and pepper.

Grease 8x12 pan, heat briefly, and set by stove.

Bring a large pot of water to a brisk simmer, not boil.

Spring 1/4 cup white rice flour into a plate. Using your fingers or a tablespoon, and working with dive or six at a time, detach walnut sized bits of the gnocchi mixture and gently form into 2 inch long ovals. Place on rice flour.

Roll gnocchi lightly in the flour and drop in the simmering water. Cook until they float to the surface and become barely firm, about 4 min. Remove with slotted spoon and return to baking dish.

Repeat with remaining gnocchi. Gnocchi can be prepared ahead to this point and kept at room temperature, covered, for an hour or two.

Preheat the oven 375°. Melt butter with sage in call saucepan over low heat. Pour over gnocchi and top with remaining 1/4 cup of Parmesan. Bake until cheese melts and browns lightly about 5 min. Serve at once passing additional Parmesan at the table.