Drain the ricotta using paper towel to soak up extra liquid. Use about 3-4 paper towels to remove as much liquid as you can.
Add the egg yolks to the ricotta, add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over mixing but make sure ingredients are thoroughly distributed throughout dough.
On a very lightly floured surface, roll out gnocchi dough into thin logs. Use a knife or bench scraper to cut your log into small pieces that are just under an inch.
Carefully place your gnocchi in the pot of boiling water and boil for less than a minute. The gnocchi will start to float.
Once they float, take out and place into hot plan with oil and fry the gnocchi until golden.
Deglaze with the splash of white wine and cook for about 1 minute. Add the heavy cream and spinach and bring to a boil, add another 1/4 cup of grated Parmesan and add the saffron liquid at the end of cooking and serve hot.
