1.Using hands, squeeze spinach to remove excess liquid; chop spinach finely.
2.Combine spinach, ricotta, grated parmesan, flour, eggs and oil in large bowl. Mix well. Drop level tablespoons of the mixture onto lightly floured tray, cover; refrigerate about 1 hour or until firm.
3.Shape spinach mixture into ovals. Drop gnocchi, in batches, into large saucepan of boiling water; cook, without stirring, until gnocchi floats to the surface. Using slotted spoon, remove gnocchi.
4.Meanwhile, melt butter in small frying pan; heat until butter is browned lightly. Add sage; remove from heat.
5.Divide gnocchi among plates; drizzle with sage butter. Serve topped with parmesan flakes and black pepper, if desired.
Sage butter is a traditional Italian sauce for pasta or veal. The nutty butter flavour marries perfectly with the sage. Make sure you use firm, fresh ricotta so that it holds together well.Note