Spinach And Ricotta Gnocchi With Sage Butter

1. 1

   Combine spinach, ricotta, grated Parmesan, flour, eggs and oil in large bowl. Mix well. Drop level tablespoons of the mixture onto a lightly floured tray; cover. Refrigerate for 1 hour, or until firm.

2. 2

   Shape spinach mixture into ovals. Drop gnocchi, in batches, into large saucepan of boiling water. Cook, without stirring, until gnocchi floats to the surface. Remove with slotted spoon.

3. 3

   Meanwhile, heat butter in small skillet until lightly browned. Add sage; remove from heat.

4. 4

   Divide gnocchi among plates; drizzle with sage butter. Sprinkle with shaved Parmesan and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.