Ricotta and Spinach Gnocchi with Brown Butter and Sage

By GialloZafferano · 75 min

Ingredients

Instructions

1. Blanch the spinach in salted boiling water for 3 to 4 minutes. Drain, plunge into ice water, drain again, then squeeze out all the water in a clean tea towel.
2. Finely chop the spinach and put it in a bowl with the ricotta and the flour.
3. Add the Parmesan and the egg, then season with salt and pepper.
4. Mix with a spoon until smooth and even. If the dough is too soft, add a little more flour. On a floured surface, divide the dough into 4 parts and roll each into a log about 1 to 1.5 cm (0.39 to 0.59 in) thick.
5. Dust the logs with a little more flour and cut them into pieces about 2 cm (0.79 in) long. Roll each piece gently over a gnocchi board to give the classic shape.
6. Melt the butter in a pan over medium heat and infuse it with sage.
7. Cook the gnocchi in boiling salted water. Once they rise to the surface, after about 2 to 3 minutes, drain them straight into the pan.
8. Sauté briefly so they absorb the flavours.
9. Serve topped with a generous sprinkle of Parmesan and a few sage leaves.

Summarized from GialloZafferano's video. Watch it for the details.

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