Making

In a large skillet, cover and cook spinach over medium heat for about 5 minutes. 

Drain and squeeze spinach well. Chop spinach; set aside.

In large bowl, whisk together ricotta, eggs and spinach. 

Gradually stir in 2-1/2 cups (625 mL) of the flour and salt with wooden spoon until soft dough forms. 

Place dough on floured surface and knead in remaining flour for 5 minutes to form smooth dough.

Divide dough into 8 pieces; roll each into long thin strands. 

Cut into about 36 - 1" (2.5 cm) pieces. 

Roll each piece across tines of a fork or gnocchi paddle or basket. 

Place in single layer on floured baking sheet. 

Repeat with remaining dough. 

Place in freezer until firm, about 2 hours.

To cook gnocchi: 

In large pot of boiling salted water, cook gnocchi for about 8 minutes or until they float to the top and are tender throughout. Drain with slotted spoon, toss with sauce.

Makes about 2 lbs (1 kg), enough for 4 to 6 servings.

Tip: You can substitute 2-5 oz/142 g tubs of spinach or about 16 cups (4 L) of lightly packed baby spinach.