SPINACH GNUDI WITH SAGE BURNT BUTTER

By Alqualonde

A beautiful light brunch dish made with spinach and ricotta dumplings tossed in herby sage burnt butter sauce.

Ingredients

• sage leaves freshly cracked black pepper - See more at:
• 1 cup fresh spinach leaves
• 1 1/2 cups fresh ricotta, drained
• 3/4 cup finely grated parmesan plus extra to serve
• 1 cup plain flour, plus extra to dust
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 egg yolks, lightly beaten
• 100 g unsalted butter

Preparation

Step 1

Bring a small pot of water to boil. Plunge spinach leaves in boiling water and cook for a minute. Scoop spinach leaves out and plunge in icy cold water. Drain, chop leaves and place in a large bowl.

Add ricotta, nutmeg, salt, parmesan and egg. Mix in the flour. Shape ricotta mixture into golf ball sized rounds. Dust lightly with flour.

In batches, cook the gnudi in a large saucepan of simmering water. Make sure the water is just below boiling and hot enough to cook the dumplings (if it is not hot enough or too hot, the dumplings will disintegrate). Watch the dumplings as they cook. When they pop up to the surface, gently scoop them out on to a serving plate.

Melt butter in a small frying pan over medium heat. Add sage leaves and cook until crisp and butter starts to brown. Add gnudi to the frying pan and gently toss to coat. Alternatively pour butter tempering over the plated gnudi. Top with extra parmesan and serve immediately.