Spinach Gnocchi

By á-7592

Ingredients

• FOR THE GNOCCHI VERDE:
• 2 pounds fresh spinach, cooked, squeezed dry, and finely minced
• 1 1/2 cups fresh whole milk ricotta (see recipe below)
• 1 tablespoon melted butter
• 3/4 cup grated, parmigiano-reggiano
• 2 eggs, lightly beaten
• 1 teaspoon nutmeg
• Salt and pepper
• 6 tablespoons flour
• FOR THE SAGE BUTTER:
• 8 to 12 tablespoons butter
• 8 to 10 sage leaves
• Parmigiano-reggiano

Preparation

Step 1

For the gnocchi verdi, mix together the spinach, ricotta, butter, parmigiano, and eggs with a rubber spatula in a large bowl. Season with nutmeg, salt, and pepper. Sift the flour through a sieve into the spinach mixture. With a spatula, mix it just enough to incorporate the flour. Overmixing the dough will make the gnocchi heavy and tough. The dough will be soft and a little sticky, that’s fine. Refrigerate in a covered container for a few hours or, better still, overnight.

For the sage butter, about 20 minutes before serving, melt the butter in a small pan with the sage leaves over medium heat. Turn off heat, cover, and keep warm. To form and cook the gnocchi, fill a wide pan with water to a depth of about 3 inches. Season with salt, and bring to a gentle simmer over medium heat. Adjust the heat to keep the water barely simmering. Have ready the chilled gnocchi dough, two teaspoons, and 1 cup cold water. Dip the spoons in the water, then scoop up some dough with one spoon. Use the other spoon to shape the gnoccho into a quenelle. Hold the spoon in the simmering water for a second and the gnoccho will slide off to the bottom of the pan. Cook 6–10 gnocchi at a time. When they float to the surface, cook them for about 3 minutes. Divide the gnocchi between flat soup bowls and spoon the warm sage butter on top. Season with salt and pepper and a shower of parmigiano.