Cook the garlic cloves in boiling water for 4 minutes.

When cool enough to handle, squeeze out the garlic cloves from their skins and mash very well with a fork; add the chopped herbs and mix.

On a big frying pan wilt the spinach, when it cools down, squeeze out as much liquid as possible and chop finely.

Place in a bowl the ricotta, egg yolk, Parmesan, spinach, flour and garlic with herbs; mix well and put it for approx. an hour in the fridge.

Rub a bit of flour on your hands, break off pieces of the mixture and start rolling the gnocchi (they should be a size of walnuts).

Bring a big pan of salted water to a boil and carefully slide in the gnocchi.

When they rise to the top, they should be already done but to be sure, cut one in half and check if cooked through. If necessary, cook for another minute. Drain them and set aside.

Melt the butter over medium heat in a frying pan, add the sage leaves, fry them for a minute and then gently place the cooked gnocchi. Stir them in the sage butter for a minute.

Serve sprinkled with Parmesan.