July 29 2011
Spinach Gnocchi with Sage Butter
A light and simple first course that?s easy to make.
2 pounds fresh spinach
10 ounces ricotta
3 ounces Parmigiano-Reggiano
1 egg yolk
1 teaspoon salt
1?2 teaspoon nutmeg, grated
1?2 cup flour, divided
8 tablespoons butter
8 sage leaves
Wash, dry and chop the spinach. In a bowl, combine
the spinach, ricotta, Parmigiano, eggs, egg yolk, salt,
nutmeg and 1?2 the flour. Using a fork or your fingers,
work the ingredients together unitl a dough forms. Form
the spinach dough into tablespoon-sized balls (the size of
the gnocchi can be large or small, depending on your
preference, as long as they are uniform in size) and
dredge in the remaining flour, shaking off any excess.
In a small saucepan over medium heat, melt the butter
until golden brown. Add the sage leaves then remove
from the heat.
Bring a large pot of water to a boil. Add salt and the
gnocchi and cook until they begin to float, about 5 minutes.
Remove the gnocchi using a slotted spoon and
arrange on a warmed serving platter. Drizzle with the
sage butter, top with the Parmigiano and serve.
. This recipe is in the book Good Ciao