Spinach and ricotta gnocchi with sage butter


  • 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


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.


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