Spinach & Ricotta Gnocchi with Sage Butter Recipe

Name: Spinach & Ricotta Gnocchi with Sage Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups young spinach, washed; 2 Tbsp. chopped parsley; 1 garlic clove, crushed; 2/3 cup part-skim ricotta cheese, drained; 2/3 cup soy flour; 1 organic egg, plus 1 yolk; 1 cup feshly grated Parmesan cheese, plus extra to serve; generous grating of nutmeg; salt and freshly ground black pepper to taste; 6 Tbspns. unsalted butter; pinch of salt; 16 fresh sage leaves, coarsely chopped

Servings: persons

1 1/3 cups young spinach, washed
2 Tbsp. chopped parsley
1 garlic clove, crushed
2/3 cup part-skim ricotta cheese, drained
2/3 cup soy flour
1 organic egg, plus 1 yolk
1 cup feshly grated Parmesan cheese, plus extra to serve
generous grating of nutmeg
salt and freshly ground black pepper to taste
6 Tbspns. unsalted butter
pinch of salt
16 fresh sage leaves, coarsely chopped

1
Place the spinach in a bowl and pour enough boiling water over it to cover.
2
Once it has wilted, drain and leave to cool.
3
Wrap a clean dishcloth around
4
The spinach and, holding it over the sink,
5
squeeze out as much moisture as
6
possible.
7
Chop fine.
8
Combine the chopped spinach with parsley, garlic, ricotta, soy flour, egg and egg yolk, Parmesan, and nutmeg.
9
Season with salt and pepper.
10
Stir vigorously until thoroughly combined.
11
Bring a large pan of water to a boil and salt it well.
12
Form the dough into
13
balls about two-thirds the size of golf ball.
14
The gnocchi can be frozen at this point.
15
Drop a few gnocchi at a time into the water, lower the heat to a simmer, and cook 3 to 4 minutes until they've risen to the surface.
16
remove with a slotted spoon.
17
Keep the cooked gnocchi warm, while preparing the remaining ones.
18
To make the Sage Butter, melt the butter in a pan over medium heat.
19
add the salt and sage.
20
Cook until the sage is tinged with gold.
21
Pour the herb butter over the cooked gnocchi and serve.

1404

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 cups young spinach, washed, 2 Tbsp. chopped parsley, 1 garlic clove, crushed, 2/3 cup part-skim ricotta cheese, drained, and more.

Yes, Spinach & Ricotta Gnocchi with Sage Butter Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!