In a medium mixing bowl, add the ricotta, eggs, lemon zest and salt. Stir together using a fork. Sprinkle 1/2 cup flour over top and mix together until just combined.. Dough should be sticky but able to be handled. 

Sprinkle 1/4 cup flour onto a countertop or cutting board. Turn out the dough and gently knead until the dough is soft, but not overly sticky, and the rest of the flour has been incorporated. Wrap in plastic wrap and refrigerate for 30 minutes. 

Sprinkle countertop lightly with flour. Divide dough into four pieces. 

Heat a nonstick skillet over medium high. Cook Shrimp Scampi according to package directions. When almost finished cooking, wilt in baby spinach.  Remove to a bowl, reserving approximately 3 tablespoons of butter sauce in the pan. 

Working in batches, roll one piece of gnocchi dough into a long rope, then use a sharp knife to cut into approximately 3/4" pieces. Add to skillet and brown on all sides. When golden and crispy, add to bowl with reserved scampi. Repeat with remaining three portions of dough. 

Toss gnocchi together with spinach and scampi. Serve hot. Pair with a glass of Clos du Bois Chardonnay for the perfect, relaxing, and delicious evening.