Spinach Gnocchi

1. 1

   Bring a big pot of water to boil. Rinse spinach very very well and remove stems. Add 1 tablespoon of salt to the pot and boil spinach for 2 minutes until tender but crisp. Keep the boiling water and rinse them under cool water and drain them. Wring them out to remove all water.

2. 2

   Chop spinach very thinly and put them in a mixing bowl. Add ricotta, eggs, flour, 2/3cup parmigiano reggiano, a pinch of salt, and a little grated nutmeg. Mix well with a fork to combine. Adjust salt to taste.

3. 3

   Bring a tablespoonful of the mixture and form a ball with your hands. Flour the ball and keep aside. Repeat with all the mixture.

4. 4

   Add another tablespoon salt and a tablespoon oil to the pot of boiling water (to avoid them to stick). Put the gnocchi into the pot and cook until they rise to the surface.

5. 5

   In the meanwhile put a sauce pan over medium-low heat and melt the butter and sage be careful not to brown it.

6. 6

   When gnocchi rise to surface, remove them from the water using a skimmer and put them into a serving dish. Pour melted butter on top and sprinkle the remaining parmigiano reggiano and a little black pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.