Ricotta gnocchi with spinach is a harmonious combination of the delicate texture of cheese with the freshness of greens. Serve the dish with sauces that will not interrupt the taste of the main ingredients. A sauce made from butter and sage is considered ideal.
It is necessary
- Ingredients for 4 servings:
- - spinach - 200 g;
- - ricotta - 500 g;
- - flour - 4 heaped spoons;
- - 1 egg;
- - grated parmesan - 100 g;
- - nutmeg - a teaspoon;
- - salt and pepper to taste.
- For the sauce:
- - butter - 60 g;
- - fresh sage - 12 leaves.
Instructions
Step 1
Remove the stem from the spinach, wash the leaves. In a saucepan, bring a small amount of water to a boil, add spinach and cook for 4-5 minutes. We put the spinach in a colander so that the glass is water. Once the greens have cooled, chop them with a knife or with a food processor.
Step 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 the ricotta. Salt and pepper to taste, mix all the ingredients thoroughly to get a homogeneous mass.
Step 3
Lightly dust a baking sheet or free work surface with flour so that you can spread the gnocchi. We form small balls from the cheese mass and lay them out so that they do not come into contact with each other.
Step 4
In a large saucepan, bring lightly salted water to a boil, boil the gnocchi in it for 5-6 minutes - they should float to the surface. At this time, melt the butter in a frying pan and add the sage, simmer over low heat until the sauce begins to brown. Using a slotted spoon, transfer the finished gnocchi to the sauce, mix very gently. Add some more Parmesan if desired and serve hot.
