Spinach and ricotta gnocchi with sage butter
Ingredients
- 300g ricotta cheese
- 400g spinach
- Big handful fresh oregano
- ½ teaspoon Nutmeg
- Salt and pepper
- 3 egg yolks
- 65g flour
- 50g butter
- A bunch of fresh sage leaves
Method
Step 1
Blanch the spinach leaves in boiling water briefly until wilted.
Strain and squeeze out excess water through a sieve or colander.
Allow to cool.
Step 2
Fry the oregano leaves in the butter 1 minute, then add the spinach and fry for a
further minute until well combined.
Set aside to cool.
Step 3
In a large bowl, mix the ricotta, parmesan, salt and pepper, sifted flour, nutmeg
and egg yolks. When the spinach is cool, chop roughly on a board or in a food
processor and add to the ricotta mixture.
Mix well.
Step 4
Using 2 tablespoons, or with wet hands, shape the mixture into gnocchi and set
aside on a floured baking tray.
Step 5
Boil the gnocchi a few at a time until they float to the surface, then remove with a
slotted spoon and drain.
Step 6
Melt the butter in a small saucepan and sauté the sage leaves until aromatic.
Do not let the butter brown.
Drizzle the butter and sage mixture over the gnocchi just before serving.
.PDF RECIPES