Name: Spinach and ricotta gnocchi with sage butter
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram packet frozen spinach, thawed; 500 gram firm fresh ricotta; 1 cup (80g) finely grated parmesan; 1/2 cup (75g) plain flour; 2 eggs, beaten lightly; 1 tablespoon olive oil; 80 gram butter, chopped; 16 fresh sage leaves; 1/4 cup (20g) flaked parmesan

Spinach and ricotta gnocchi with sage butter

This gnocchi recipe is a little more forgiving that its potato based cousin. Nervous cooks should dive confidently into this spinach and ricotta with sage butter version. The result will be as light and delicate as you could wish for.

Ingredients

250 gram packet frozen spinach, thawed

500 gram firm fresh ricotta

1 cup (80g) finely grated parmesan

1/2 cup (75g) plain flour

2 eggs, beaten lightly

1 tablespoon olive oil

80 gram butter, chopped

16 fresh sage leaves

1/4 cup (20g) flaked parmesan

Method

1.Using hands, squeeze spinach to remove excess liquid; chop spinach finely.

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

3.Shape spinach mixture into ovals. Drop gnocchi, in batches, into large saucepan of boiling water; cook, without stirring, until gnocchi floats to the surface. Using slotted spoon, remove gnocchi.

4.Meanwhile, melt butter in small frying pan; heat until butter is browned lightly. Add sage; remove from heat.

5.Divide gnocchi among plates; drizzle with sage butter. Serve topped with parmesan flakes and black pepper, if desired.

Sage butter is a traditional Italian sauce for pasta or veal. The nutty butter flavour marries perfectly with the sage. Make sure you use firm, fresh ricotta so that it holds together well.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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