Rabaton - Spinach and Ricotta Gnocchi

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400 g fresh spinach
200 g ricotta
150 g grated Parmesan
1 egg
80 g breadcrumbs
Plain flour
Nutmeg
Salt
Sage
Butter

Place the spinach in a large pan and pour a glass of water over them. Seal the pan with a lid and boil the spinach until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
Place the spinach, ricotta, egg, 100g of gated parmesan and a grating of nutmeg into a large bowl and season with salt.
Use a fork to stir very thoroughly until everything is completely mixed. Add as much breadcrumbs as required to reach the right consistency, until the mixture can be shaped into a cylinder.
Using wet hands, form the mixture into cylinders and roll them lightly into flour.
Prepare the sauce by melting 50g of butter with 5 sage leaves in a small pan, on low heat.
Bring a large pan of water to the boil. Add a handful of salt to it. Reduce the heat to medium and drop in batches of about 8-10 rabaton at a time. They will sink to the bottom; when they rise to the top remove them with a slotted spoon; transfer the rabaton in a greased oven dish.
Drizzle the butter and sage sauce over the rabaton, sprinkle with the remaining Parmesan then bake at 200C until crispy and golden, about 20 minutes.