Spinach gnocchi with ricotta and brown butter sage
Course Main Course
Cuisine Italian, tuscany
Prep Time 15minutes
Cook Time 10minutes
Total Time 18minutes
1Idaho potato, mashed
1/3cupparmigiano reggiano, grated
Pare and cook 1 large potato, strain and mash.
Blanch spinach for 2 minutes. Shock in Ice bath, squeeze out water and blend until smooth.
In a large mixing bowl combine mashed potatoes, 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 dough into 1 inch pieces.
Gently drop your gnocchi into salted simmering water. (about 3 minutes).Gnocchi are ready when they float, 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.
Using a small saute pan on medium high heat, add 1 tablespoon oil, 1 tablespoon butter and 5-10 gnocchi, fold 3 tablespoons julienne sage. Allow them to brown for 3 minutes.