Add a large drizzle of olive oil in a saute pan over medium to high heat. Once hot, add the garlic and saute for about 30 seconds.
Add in as many handfuls of spinach as you can fit in the saute pan. Stir to cook the spinach and once they start to wilt, add in the rest of the spinach to the pan. Stir to cook evenly. Add in a pinch of salt and cook for a couple of minutes until wilted. Remove the garlic from the pan.Scoop out the cooked spinach and place into a wire strainer. Squeeze the excess water and oil out of the spinach. Scoop the spinach onto a plate and let it cool off.
Once the spinach has cooled off, chop the spinach into small pieces. Place into a large mixing bowl. Add in the ricotta, a pinch of salt, the egg and mix until fully combined.
Once fully mixed, add in a small amount of flour at a time and mix. If still too soft and not doughy, add in a bit more flour. Once it gets a little bit more dry and crumbly, sprinkle a bit of flour onto a cutting board and begin to knead the dough out on the cutting board. After kneading it a couple of times, sprinkle a bit more flour onto the dough and continue to knead. Repeat this until the dough doesn't feel sticky and starts to get smooth.
Once the dough has formed, roll into a ball and cut off about 2 inches thick of the dough. Roll it out until about an inch thick and then cut into 1 inch sections.
Sprinkle some flour onto the cutting board and then roll each piece of dough over a gnocchi board and place on top of the flour (so it doesn't stick to the board). Continue this until all of the gnocchi are formed. If you do not have a gnocchi board, you could use a fork. Freeze the gnocchi for later or cook it by bringing a pot of water to a boil. Add the fresh gnocchi and cook until they float to the top, about 5 minutes. Strain the gnocchi, place on a dish and drizzle some fresh pesto on top. Or you can saute the gnocchi once boiled in a saute pan with butter and sage. Enjoy whichever way you prefer. Salute and cin cin!