Spinach And Ricotta Gnocchi With Sage Butter

1. 1

   To cook the spinach boil it in a large saucepan with a generous amount of salt and a little water until it wilts then rinse thoroughly and squeeze dry, then chop finely.

2. 2

   Melt the butter (50g) and cook the onion and garlic until its soft and translucent, add the marjoram, spinach and nutmeg. Remove from the heat and let cool.

3. 3

   Stir the ricotta, eggs, flour, breadcrumbs and parmesan and a pinch of salt into the onion mix and then place in the fridge and chill until firm.

4. 4

   Roll the gnocchi into balls and dust your hands regularly with flour covering each ball generously in the flour. In a large saucepan fill 2/3rds full with salted water and bring to the boil then reduce slightly, cook the gnocchi in batches, don't put to many in at once or they will break up, when the balls float to the surface their done.

* Per serving · 4 servings · Values may vary.

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