Ricotta and Spinach Gnocchi with Basil Pesto

Make the Gnocchi Dough

1. In a large bowl, combine the well-drained ricotta, finely chopped spinach, egg yolk, grated nutmeg, and salt.
2. Gradually add the gnocchi flour to the wet ingredients, mixing until a soft, slightly sticky dough forms. Be careful not to overwork the dough.
3. Turn the dough out onto a lightly floured surface and gently knead it a few times until it just comes together.

Shape the Gnocchi

1. Divide the dough into 2-3 portions. Roll each portion into a long rope, about 1.5 cm (0.5 inch) in diameter.
2. Cut the ropes into 2 cm (0.75 inch) pieces. You can leave them as is or roll them over a gnocchi board or the tines of a fork to create ridges.
3. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they don't touch each other.

Cook the Gnocchi

1. Bring a large pot of salted water to a rolling boil.
2. Carefully drop the gnocchi into the boiling water in batches.
3. Cook until the gnocchi float to the surface, then let them cook for another 1-2 minutes.
4. Remove the cooked gnocchi with a slotted spoon.

Combine and Serve

1. In a large skillet or bowl, gently toss the warm gnocchi with the basil pesto until evenly coated.
2. Serve immediately, garnished with grated Parmesan cheese if desired.