Ricotta Gnocchi with Spinach

I'm not an official member of The Daring Kitchen, but when I saw their inaugural challenge was Ricotta Gnocchi, I took it as a good reason to try it out. Ricotta is by far my favorite dairy product. For almost a month in college I ate nothing but ricotta mixed with sugar and cinnamon-- I kid you now. Then, I got a pizzelle maker and discovered I could make pizzelle cannollis. I lived off those for another month. Anyway, if I'd known how easy ricotta gnocchi were to make, they probably would have been another month-long obsession. I'd seen recipes before, and thought my gnocchi would fall apart the second they hit water, or shortly thereafer. But I stand corrected.

At 8pm after a track workout, I was famished and didn't have time to drain the ricotta, or to let the gnocchi sit for an hour after shaping it. So I added a little flour (maybe half a cup) straight into the ricotta mixture that the Daring Kitchen recipe calls for, in addition to coating the gnocchi in flour. Everything worked out perfectly. The whole process to make 2 dozen gnocchi was probably 20 minutes start to finish. I added some spinach-- the last of my week of CSA food-- into the butter mixture that the recipe calls for, and let the whole thing cook for a couple minutes. Delish. Very creamy. Next time I'll experiment with adding seasonings, or spinach, straight into the ricotta, but I didn't want to overdo it the first time.