2-3 bunches Arugula
1 lb ricotta
3 eggs
6 Tbsp. flour
salt
pepper
nutmeg
Parmesan cheese
Cook arugula in boiling salted water 3 min; drain. Squeeze very dry by hand, chop finely.
Put 1 lb ricotta on paper towels , pat dry and change towels until it is very dry.
Mix Arugula, ricotta, eggs, flour, and season with salt, pepper & nutmeg. Form into small balls, 1 rounded teaspoon at a time, and placing into boiling salted water with another teaspoon. Poach until gnocchi rise to top of water about 2 minutes. Drain very well on towels, mix very gently with a light cream sauce, sprinkle with Parmesan.
