Spinach Gnocchi with Sage

Spinach Gnocchi with Ricotta and Brown Butter Sage

Spinach gnocchi with ricotta and brown butter sage

Course Main Course
Cuisine Italian, tuscany
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 people
Calories 320 kcal


Spinach Gnocchi

  • 1 large Idaho potato
  • 1 large egg cage-free
  • 2 tbsp salt kosher
  • 1 tbsp nutmeg micro-fined
  • 1 cup flour
  • 1/2 cup Ricotta cheese quality
  • 1/2 cup spinach blanched
  • 1/3 cup Parmigiano Reggiano micro-fined
  • 1/2 lemon juiced


Instruction for Gnocchi

  1. Peel potato, add to pot of salted simmering water, when cooked strain, let it dry out. Save water and blanch spinach for 5 minutes. Shock spinach in Ice bath. Squeeze out extra water. and blend until smooth.

  2. Put potatoes through a ricer and or gently mash until there are no lumps, in a large mixing bowl add spinach puree, egg, ricotta, Parmesan, salt, nutmeg and flour, fold all until firm ball is formed.

  3. Cover with plastic wrap and refrigerate for 1 hour. Dust your work space with flour and roll out your gnocchi dough into "Long Snakes". Cut that into 1 inch pieces.

  4. Gently drop your gnocchi into salted simmering water.Gnocchi are ready when they float to the surface, take them out with a slotted spoon and shock them in salted Ice water. Remove gently and place them on a dry towel.

Instruction for Spinach Puree

  1. For the spinach puree, add 1 cup cleaned spinach to Vita-mix blender and 1 tbs olive oil and 1 teaspoon salt, juice of 1/2 lemon, pulse and blend on high for 1 minute. Chill immediately. Do not blend for too long, the friction heat of the blender will cause you puree to turn brown.

Instruction for Brown Butter Sage

  1. In a small saute pan on medium high heat, add 1 tbs. oil and 1 tbs. cold butter and 5-10 gnocchis. Let brown for 3 minutes and add 3 tbs. fresh julienne sage. remove from heat