Imagine a plate of pillowy soft gnocchi that melts in your mouth, infused with vibrant green spinach and draped in a golden, aromatic sage butter sauce that will transport you straight to the rolling hills of Italy. This isn't just another recipe - it's a culinary adventure that transforms simple ingredients into a restaurant-worthy dish you can create right in your own kitchen. Whether you're a seasoned home chef or a curious cooking novice, these spinach gnocchi will revolutionize your dinner game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 500g spinach, cooked and chopped
- 250g ricotta cheese
- 150g all-purpose flour
- 1 egg
- Salt to taste
- 100g butter
- 10 fresh sage leaves
- Grated Parmesan cheese for serving
Instructions
- Prepare the spinach by washing thoroughly and cooking in a large pot of boiling salted water for 2-3 minutes until wilted. Drain and immediately rinse with cold water to stop the cooking process.
- Squeeze out excess moisture from the cooked spinach using a clean kitchen towel or cheesecloth. Finely chop the spinach and place in a large mixing bowl.
- Add ricotta cheese, egg, salt, and half of the flour to the chopped spinach. Mix gently until a soft dough begins to form. Gradually add remaining flour, kneading lightly until the dough comes together but remains soft.
- Dust a clean work surface with flour. Divide the dough into 4 equal portions. Roll each portion into a long rope about
- 5 cm thick.
- Cut the rope into 2 cm pieces to create individual gnocchi. Optional: Create ridges by rolling each piece gently against a fork or gnocchi board.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in batches. Cook until they float to the surface, approximately 2-3 minutes.
- While gnocchi are cooking, prepare the sage butter sauce. Melt butter in a large skillet over medium heat. Add fresh sage leaves and cook until butter turns golden brown and sage becomes crisp, about 3-4 minutes.
- Remove cooked gnocchi with a slotted spoon, transferring directly into the sage butter sauce. Gently toss to coat each piece evenly.
- Plate the gnocchi, garnishing with crispy sage leaves and generously sprinkle with grated Parmesan cheese. Serve immediately while hot.
Tips
- Moisture is the enemy of good gnocchi - make sure to thoroughly squeeze out excess water from the spinach to prevent soggy dough.
- Handle the dough gently and minimally to keep the gnocchi light and tender. Overworking can make them tough.
- Test a single gnocchi in boiling water first to ensure your cooking time and water temperature are perfect.
- Use fresh sage leaves for the most intense flavor in your butter sauce.
- Work in small batches when boiling gnocchi to prevent overcrowding and ensure even cooking.
- Have all ingredients and tools prepared before you start - this recipe moves quickly once you begin.
- Serve immediately after cooking for the best texture and temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
