Ricotta and Spinach Gnocchi
Servings: 4 people
- 500 gr fresh spinach leaves
- 350 gr. Ricotta cheese
- 160 gr plain flour + extra for dusting
- a pinch of nutmeg
- 1 egg beaten
- salt to taste
For the sauce:
- butter unsalted
- a few spring fresh sage
- Parmesan cheese freshly grated
- Put the spinach in a large saucepan, cover with cold salted water and bring to the boil. Let it simmer until tender ⅘ minutes. Drain the spinach and leave to cool, then squeeze as hard as you can to remove allt liquid thought a ricer. Finely chop the spinach.
- Mix together ricotta, egg, nutmeg, and salt in a bowl.
- Add the flour a little at a time stirring with a fork and then kneading with your hand over a large clean floured board until elastic. Stir to form a soft, wet, and workable dough. Depending on the amount of moisture in your ricotta and spinach, you may need to add more or less flour, so only use as much as you need to bind the ingredients together.
- Cut a piece of dough and roll into a sausage about 1,5 cm thick. Slice into 2 cm lengthways and set aside on a floured dish cloth.
- Place a pan on the stove on low heat and add butter and sage, swirling the pan a few inches above the heat, until the butter melts entirely. Keep the sauce warm.
- Bring a large pan with salted water to a boil. Lower one portion at a time into the water and cook until the gnocchi float to the surface. Scoop and drain them with a slotted spoon and place on the plate. Sprinkle the gnocchi with Parmesan cheese and pour the butter over the top.
- Garnish with fresh sage, if desired.