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Theo Randall

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Recipe of the Week: Gnocchi With Spinach, Ricotta, Parmesan and Sage Butter

Posted: 17/01/2014 16:51

This is such a simple recipe but is also very impressive. The trick to a good gnocchi is to make sure they are as light as possible and they do not break up.

When you prep your spinach leave some stalk on as this will give the gnocchi more flavour. Always check the first gnocchi by trailing one in the boiling water. If it breaks up a bit add a tsp or two of tipo 00 flour.

Make sure the gnocchi have sage butter on top as this will make them really delicious. Have a good week!

Ingredients - serves four as a starter or two as a main course

400g of un cooked spinach ( washed thoroughly)
150g fresh ricotta
100g freshly grated parmesan
2 egg yolks
75g tipo 00 flour
4 sage leaves
50g unsalted butter

Method

In a pan of boiling salted water cook the spinach until the stems are soft. Drain in a colander until cool. Squeeze out any excess water then chop finely.

In a large bowl add the chopped spinach, ricotta, parmesan, egg yolks and flour. Combine all ingredients well then season with salt and pepper.

Using two spoons, take some gnocchi mix and scoop the spoons together to create an even shape like an egg. Repeat this process until you have used all of the mixture. Place on a tray and cool in a fridge for 1 hour.

In a warm frying pan add the butter so it melts then add the sage leaves.

In a pot of boiling salted water place in the gnocchi carefully. When they rise to the top they are ready. Take them out with a slotted spoon and tap the spoon on to a tea towel to absorb any excess water place in to the frying pan with the sage butter. Make sure the gnocchi have butter on top of them then serve on hot starter plates or pasta bowls with freshly grated parmesan and black pepper. Try with a glass of soave classico.

 

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