Spinach and ricotta gnocchi

Yield: 1 servings

Measure Ingredient
2 pounds Fresh spinach; rinsed and stemmed
2 tablespoons Unsalted butter
1 small Onion; finely chopped
½ cup Prosciutto; finely chopped
1 pounds Fresh ricotta
1½ cup All-purpose flour; plus 2 tbsp.
1½ cup Freshly grated parmigiano- reggiano
2 larges Eggs
¼ teaspoon Salt
¼ teaspoon Freshly grated nutmeg
¼ teaspoon Freshly ground pepper
8 tablespoons Unsalted butter
6 Fresh sage leaves
1 Pinches salt

GNOCCHI

SAGE BUTTER SAUCE

How to Prepare the Gnocchi:

1. Put the spinach in a large pot over medium heat with just the water that clings to the leaves. Cover and cook for 2-3 minutes, or until wilted and tender. Drain and cool. Squeeze out as much water as possible. Finely chop the spinach.

2. In a medium skillet over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Add the prosciutto and cook for 30 seconds. Stir in the chopped spinach. Transfer the mixture to a large bowl.

3. Line 2 jelly-roll pans with wax paper.

4. With a wooden spoon, beat in the ricotta, 1½ cup of the flour, 1 cup of the Parmigiano, the eggs, salt, nutmeg, and pepper. The mixture will be soft.

5. Spread the remaining 2 Tbsp. flour on a dinner plate. Lightly flour your hands and shape the gnocchi mixture into balls about ¾ inch in diameter, rolling them lightly in the flour. Put the gnocchi on the pans, cover, and refrigerate for up to several hours until ready to cook.

6. Bring a large pot of cold water to a simmer and add salt. Don't let the water boil or the gnocchi may break. Add the gnocchi in two batches, dropping them in a few at a time to prevent sticking. After the gnocchi rise to the surface, cook for 1-2 minutes more. Remove the gnocchi with a slotted spoon or skimmer and transfer to a warm platter. Drizzle with the sauce and sprinkle with the remaining Parmigiano.

How to Prepare the Sage Butter Sauce: 1. In a small saucepan over low heat, melt the butter.

2. Add the sage leaves and salt. Cook until the butter is lightly browned, 4-6 minutes.

3. Keep warm over very low heat.

Copyright credit: 1997 by Broadway Books, a division of Bantam, Doubleday, Dell Publishing Group, Incup

© 1997 Lifetime Entertainment Services. All rights reserved.

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