Ricotta Gnocchi With Mushrooms and Spinach | TasteToronto

Ingredients

• 1 1/2 cups (one 15-ounce container) whole milk ricotta cheese
• 3 egg yolks
• 1 cup (about 4 ounces) 00 flour or all purpose flour
• 3/4 cup (about 1 ounce) freshly grated Parmesan
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 4 tablespoons unsalted butter
• Salt and pepper, to taste
• 2 cups chopped mushrooms (e.g. shiitake, portobello)
• 3 cups baby spinach with stems removed