Wash the mixed greens and fresh spinach, blanch them in boiling salted water for 2 minutes, then blast chill them  with Fresco for approx. twenty minutes.
In the meantime, in a bowl mix the ricotta with the eggs, grated Parmesan, semolina, flour and a little nutmeg. Add salt and pepper to taste.
Coarsely chop the blast chilled greens and spinach, add them to the mixture, stir well. Moisten your hands and make 3-4 cm diameter balls, press the centre slightly to form the gnocchi.
Bring plenty of salted water to the boil and cook the gnocchi for about 10 minutes until they start rising to the surface. In the meantime, in a pan heat the oil with the sage leaves and orange rind, then toss the drained gnocchi with a ladle of cooking water. Serve with the sage leaves used for the sauce and grated Parmesan to taste.
With Fresco you can...
BLAST CHILL THE GREENS: in this recipe, the vegetables are blast chilled straight after blanching so they can be added to the the mixture without oxidising or losing their bright green colour.
SHOCK FREEZE THE GNOCCHI: you can prepare a large amount of gnocchi that you can shock freeze and keep in the freezer for up to 8 months. This way they are always available and ready in a matter of minutes for any lunch or dinner.
- Gnocchi shock freezing time with Fresco: 1 hour (3-4 cm thick gnocchi)  
To regenerate frozen gnocchi, take the desired amount out of the freezer and plunge it straight into boiling water. The gnocchi will be ready in about 10 minutes, as soon as they rise to the surface.

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