Spinach and Ricotta Gnocchi

    2 hours 5 minutes

    My first gnocchi attempt, beautiful and tasty for a first time! Includes a walnut sage sauce.

    6 people made this

    Serves: 4 

    • 350g fresh ricotta drained
    • 120g spinach, blanched and chopped
    • 1 cup (125g) parmesan cheese, finely grated
    • 1 egg, lightly beaten
    • salt and pepper
    • 1/2 cup plain flour
    • 60g unsalted butter
    • large handful of walnuts, roughly chopped
    • 15 sage leaves
    • 1/2 lemon, juiced

    Preparation:2hours  ›  Cook:5min  ›  Ready in:2hours5min 

    1. Drain ricotta in a sieve over a bowl. Cover and chill overnight.
    2. Squeeze liquid from spinach and mix with ricotta, parmesan and egg in a bowl. Season with salt and pepper then stir in flour until mixture comes together to form a soft, sticky dough.
    3. Divide dough in half and, on a lightly floured surface, roll halves into a log shape about 40cm long. Cut logs into 2cm pieces. With lightly floured hands, roll pieces into oval shapes. Place on a paper-lined tray.
    4. Carefully drop the gnocchi, one by one, into a large pot of salted boiling water. When they rise to the surface, cook for another minute. Use a slotted spoon to remove gnocchi and transfer to a warmed plate with 2 tablespoons of melted butter to stop them sticking. Keep warm.
    5. Melt remaining butter in a frying pan over medium-high heat. Add walnuts and cook until the butter turns a nut-brown colour.
    6. Add sage leaves. Add lemon juice (it’s gonna spit a bit!) and stir.
    7. To serve, pour the butter sauce over the gnocchi.

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