Ricotta gnocchi with the addition of spinach is a harmonious combination of a delicate texture of cheese with the freshness of greens. Serve the dish with sauces that will not interrupt the taste of the main ingredients. An ideal sauce is made from butter and sage.
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You will need
- Ingredients for 4 servings:
- - spinach - 200 g;
- - ricotta - 500 g;
- - flour - 4 spoons with a slide;
- - 1 egg;
- - grated parmesan - 100 g;
- - nutmeg - a teaspoon;
- - salt and pepper to taste.
- For the sauce:
- - butter - 60 g;
- - Fresh sage - 12 leaves.
Instruction manual
1
We remove the stem from spinach, wash the leaves. In a saucepan, bring to a boil a small amount of water, add spinach and cook it for 4-5 minutes. Throw the spinach into a colander to glass the water. As soon as the greens have cooled, grind it with a knife or with the help of a food processor.
2
We wipe the ricotta through a sieve so that there are no lumps. Add the egg, sifted flour, nutmeg, parmesan and chopped spinach to ricotta. Salt and pepper to taste, mix all the ingredients thoroughly to get a homogeneous mass.
3
Lightly sprinkle flour on a baking sheet or free work surface so that gnocchi can be laid out. We form small balls from the cheese mass and arrange them so that they do not touch each other.
4
In a large saucepan, bring slightly salted water to a boil, boil gnocchi in it for 5-6 minutes - they should float to the surface. At this time, melt the butter in a pan and add sage, simmer over low heat until the sauce begins to brown. Transfer the prepared gnocchi to the sauce with a slotted spoon, mix very carefully. If desired, add a little more Parmesan and serve it hot on the table.