In a small skillet, heat 2 tablespoons of olive oil and add 4 cubes of frozen spinach. Cook over low heat for 10 to 15 minutes. Once cooked, transfer to a blender, add 1/2 cup water, and blend until smooth.

Meanwhile, fill a pot with water for the gnocchi, add coarse salt, cover, and bring to a boil. Add the gnocchi and cook according to package instructions. Once cooked, drain.

Pour the spinach cream back into the skillet you used earlier. Add a drizzle of olive oil, the ricotta cheese, salt, and black pepper. Mix well with a wooden spoon until creamy but not runny.