Dani's Spinach and Ricotta Gnocchi

"What you are is God's gift to you; what you do with yourself is your gift to God." - Danish proverb Recipe courtesy of Danielle Oberosler

2 lbs fresh spinach, washed, steamed and finely chopped [or 1-1/2 ten oz. frozen chopped spinach] 3 tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 16 ounce container Ricotta cheese 6 tbsp freshly grated Parmesan, plus more for serving 2 egg yolks, lightly beaten 4 tbsp unsalted butter, plus more for the dish Kosher salt and freshly ground black pepper Preheat the oven to 350 degrees. Spinach prep: Put a large pot onto stove with a little water, heat till boiling. Lower spinach over boiling water in a colander - cover, to steam. When it cooks down, drain excess water and chop well. Drain excess water again. Warm olive oil in a pan, sautee chopped onion & minced garlic until translucent and tender. Set aside and Cool. Put the cooked spinach in a large bowl, add the onion, garlic, ricotta, 3 tbsp Parmesan, egg yolks, and season with a couple pinches sale and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts. Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices of butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.

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