Spinach gnocchi with ricotta and brown butter sage
Course Main Course
Cuisine Italian, tuscany
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 18 minutesminutes
Servings 4people
Calories 320kcal
Ingredients
1Idaho potato, mashed
1egg
2tablespoonssalt
1tablespoonnutmeg, ground
1cupflour
1/2cupRicotta cheese
2cupsspinach, blanched
1/3cupparmigiano reggiano, grated
1/4cuplemon, juiced
Instructions
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.