Serious Eats - seriouseats.com

Draining the ricotta in cheese cloth over night or as long as you can will make the gnocchi lighter.

That was an incredibly painful process. Following this recipe can only lead to failure. 2.25 pounds of spinach is a good double what you need for this recipe.

Once mixed, these things get super sticky, flour or no. What happens when you put them into a pot of boiling water? You get soup. Spinach, ricotta soup. I ended up baking them, miz_dj definitely has the right idea there.

I am disappointed by the editorial errors: where does the butter come in? Why is the procedure labeled the ingredients, as well?

I finished these in the butter in the oven with parmesan and served it with tomato sauce. SO good.

It's also easier when you roll the dough into a "snake" and pinch off the ends to toss in.

The versions I've sampled used chopped spinach and looked much lighter. More like this:

http://tinyurl.com/2j8wsk