Preparation:

Cook the spinach in boiling, salted water. Add a teaspoon baking soda to maintain the vibrant green color of the spinach. When ready, let the spinach cool down, then squeeze it lightly to remove water. Remove the crust from the bread and soak it in milk in a large bowl. In the same bowl mix in ricotta, spinach, one tablespoon parmesan cheese, salt, pepper and knead the dough in order to form little dough balls.
Melt the butter in a pan and add sage leaves. Meanwhile cook gnocchi in boiling water. They are ready when they float to the top. When gnocchi are ready it is time to sauté them and serve warm with their butter-sage sauce. Top with grated parmesan cheese and two sage leaves.

Pair with:

an aromatic white wine like Traminer or Sauvignon.