For the Gnocchi

In a large pot of salted, boiling water, blanch spinach for about a minute, until it turns bright green. Drain, cool, squeeze out excess  water and chop fine.

Mix spinach, basil, ricotta, parmesan, ground walnuts, 1/2 cup rice flour, yolks, salt, pepper and nutmeg in a large bowl until a dough forms.

Working in small batches, using remaining flour to coat your hands and surface, roll dough into ropes, about 1/2" in diameter. Cut rope into 1" pieces and form into ovals. (This is a great task for the kids!) Place finished gnocchi on a cookie sheet. Repeat with remaining dough.

In a large pot of boiling, salted water, cook gnocchi, in small batches, about 4-5 minutes.

For the Brown Butter Gorgonzola Sauce

In a medium saute pan, over a medium heat, toast chopped walnuts about 1 minute.

Add butter and melt, stirring until butter is a light golden brown and smell nutty.

Pour over warmed gnocchi. Sprinkle with chiffonade of basil and crumbled Gorgonzola.

Serves 8 as a first course or side dish.