Quick & Easy

Spinach and ricotta gnocchi with sage butter

This gnocchi recipe is a little more forgiving that its potato based cousin. Nervous cooks should dive confidently into this spinach and ricotta with sage butter version. The result will be as light and delicate as you could wish for.
Spinach and ricotta gnocchi with sage butter



1.Using hands, squeeze spinach to remove excess liquid; chop spinach finely.
2.Combine spinach, ricotta, grated parmesan, flour, eggs and oil in large bowl. Mix well. Drop level tablespoons of the mixture onto lightly floured tray, cover; refrigerate about 1 hour or until firm.
3.Shape spinach mixture into ovals. Drop gnocchi, in batches, into large saucepan of boiling water; cook, without stirring, until gnocchi floats to the surface. Using slotted spoon, remove gnocchi.
4.Meanwhile, melt butter in small frying pan; heat until butter is browned lightly. Add sage; remove from heat.
5.Divide gnocchi among plates; drizzle with sage butter. Serve topped with parmesan flakes and black pepper, if desired.

Sage butter is a traditional Italian sauce for pasta or veal. The nutty butter flavour marries perfectly with the sage. Make sure you use firm, fresh ricotta so that it holds together well.


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