Spinach & ricotta gnocchi w/ sage butter
Source of Recipe
australian women's weekly
List of Ingredients
250g packet frozen spinach
500g firm fresh ricotta cheese (see Cook's note)
1 cup (80g) finely grated parmesan cheese
� cup (75g) plain flour
2 eggs, beaten lightly
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper
80g butter, chopped
12 fresh sage leaves
� cup (20g) parmesan cheese flakesRecipe
Thaw spinach and squeeze firmly to remove excess liquid. Chop spinach finely.
Combine ricotta, parmesan, flour, eggs, oil, spinach and salt and pepper to taste in a large bowl; mix well. Drop level tablespoons of mixture onto a tray; cover, refrigerate for 1 hour or until firm.
Preheat the oven to slow (150�C/130�C fan-forced). Bring a large saucepan of salted water to the boil. Shape spinach mixture into ovals. Drop gnocchi, in batches, into boiling water; cook, without stirring, until gnocchi floats to the surface. Immediately remove gnocchi from pan with a slotted spoon; drain well. Transfer to a tray; cover, keep warm in a slow oven.
Meanwhile, melt the butter in a small shallow pan and cook gnocchi until browned lightly. Add the sage, immediately remove from the heat.
Divide gnocchi among warmed serving plates and drizzle with the butter and sage. Serve topped with extra parmesan flakes and black pepper, if desired.
Not suitable to freeze.
Not suitable to microwave.
COOK'S NOTE: Use a vegetable peeler to make cheese flakes. Store your ricotta, covered in a sieve over a plate or bowl, in the fridge. This eliminates excess moisture.
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