These tender dumplings are so delicious that you'll want to make extra mashed potatoes so you can whip these up the following day.
Ready time: 50 minutes
1 cup smooth mashed potatoes
1 cup ricotta cheese
1 large egg, beaten
1/2 cup grated pecorino or Parmigiano Reggiano cheese, plus more for garnishing
3/4 tsp salt
1 cup all-purpose flour
1/2 cup whipping cream
1 tsp freshly grated lemon zest
2 to 3 tbsp butter, divided
12 cups fresh greens such as spinach, arugula and baby kale
3 tbsp fresh parsley, torn (optional)
Place mashed potatoes, ricotta, egg, cheese and salt in a large bowl. Using a wooden spoon, stir until evenly mixed. Scatter flour over top. Stir to evenly mix. Knead once or twice to bring dough together, if needed.
Bring a large pot of salted water to a boil. To make gnocchi, scoop heaping teaspoons of dough, rolling each into small, football-shaped dumplings. Boil approximately a dozen at a time, making sure not to overcrowd the pot. Cook until the gnocchi are puffy and float to the top (2 to 3 minutes). Using a slotted spoon, remove to a parchment-lined baking sheet. Be sure to shake off excess water before placing on sheet. Sop up any water with paper towel, if needed. Repeat this process until all gnocchi are cooked. Set aside.
To make the sauce, pour cream into a small saucepan. Add lemon zest and set over medium heat. Bring to a gentle simmer. Heat gently, stirring occasionally, until reduced slightly (5 to 8 minutes).
Meanwhile, set a large non-stick frying pan over medium heat. Add 1 tablespoon butter. When bubbling, add boiled gnocchi. Cook, stirring occasionally, until lightly golden (2 to 3 minutes). You may need to do this in batches, adding more butter as needed. Spoon gnocchi into six plates or pasta bowls.
Using the same pan, melt 1 tablespoon butter over medium heat. When bubbling, add greens. Cook until wilted slightly (about 1 to 2 minutes). Scatter over top of gnocchi. Drizzle each serving with cream sauce. Top with parsley and more grated cheese, if you like.