Spinach And Ricotta Cheese Gnocchi

1. 1

   Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.

2. 2

   Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.

3. 3

   Chop the spinach coarsely, then puree it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.

4. 4

   It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.

5. 5

   Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.

6. 6

   Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.

7. 7

   Meanwhile, melt the butter in a large saute pan and stir in the sage leaves. Cover the pan and keep the sauce warm.

8. 8

   Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.

9. 9

   Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.

* Per serving · 4 servings · Values may vary.