Spinach-Ricotta Gnocchi

Ingredients
1 package(s) (10-ounce) frozen chopped spinach, thawed, drained, finely chopped
2 eggs
2 egg yolks
16 ounce(s) ricotta cheese
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) nutmeg
1 cup(s) grated Parmigiano-Reggiano
1 cup(s) flour
Extra-virgin olive oil, for serving
Shaved Parmigiano-Reggiano, for serving
Directions
Stir spinach with whole eggs, yolks, ricotta cheese, sea salt, pepper, nutmeg, grated Parmigiano-Reggiano, and flour until just combined into a very soft dough.
On a lightly floured surface, gently shape into 1/2-inch-thick ropes. Cut into 1-inch pieces and cook in batches in a large pot of boiling salted water, 4 minutes. Serve drizzled with extra-virgin olive oil and shaved Parmigiano-Reggiano.