Spinach gnocchi with ricotta and brown butter sage
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.
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.
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.
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.
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.
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