Gnocchi with sage
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 4
Whether you make the gnocchi or buy it regrigerated...the sauce will blow you away. Can be used as main or side dish for roast.
Ingredients
- 1/2 Pound Ricotta shopping list
- 1-1 1/2 Cups of flour shopping list
- 1 Extra Large egg shopping list
- 1/2 Cup Grated parmesan cheese shopping list
- 1 Teaspoon salt shopping list
- 1 Pound fresh spinach shopping list
- Sauce: shopping list
- 7 Tablespoons butter shopping list
- 6 fresh sage leaves shopping list
- 1 Cup Grated parmesan cheese shopping list
- salt & pepper shopping list
How to make it
- Cook the spinach in boiling water for about 3 minutes.
- Drain and when cool, press out as much water as possible and chop finely.
- In a bowl, place the ricotta, grated cheese, chopped spinach, egg, and salt.
- Add 1 cup of the flour and mix.
- Add only as much more flour as you need to create a workable dough.
- Be careful not to overwork.
- Divide the dough into fist size pieces, and roll into long logs as thick as your thumb.
- Cut into 1 inch slices and gently place on a lightly floured baking sheet.
- Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.
- To cook, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes.
- Place in a warmed bowl.
- Melt the butter in a small pan and add the sage leaves.
- Add salt & pepper and pour this mixture over the cooked gnocchi. Top with the parmesan and serve.
- The secret to making these gnocchi is to dry the ingredients as much as you can before using.
- squeeze the spinach between paper towels,
- let the ricotta drain of excess water by placing it in a strainer over a bowl
- leave it in the refrigerator for at least 30 minutes before using.
The Rating
Reviewed by 3 people-
You know I am a fan of Gnocchi With Sage or any fresh herbs. Are you making this for my Birthday?
High five my friend
Michael
trigger
in loved it
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" It was excellent "