Spinach and Ricotta Gnocchi Recipe – Sunset Magazine

Ingredients

• About 1 1/2 bunches spinach (18 oz. total), rinsed well and stems trimmed
• 1 large egg
• 1 carton (15 to 16 oz.) whole-milk ricotta cheese
• 3 ounces parmesan cheese, grated (1 1/2 cups), divided
• 3/4 teaspoon kosher salt
• 1/4 teaspoon nutmeg, preferably freshly grated
• About 1 2/3 cups flour
• 5 tablespoons unsalted butter
• 1/3 cup pine nuts
• 2 teaspoons lemon zest
• 2/3 cup reduced-sodium chicken broth