Ingredients
- ricotta 500g
- baby spinach 600g
- parmesan (or veggie alternative) 100g, finely grated
- lemon 1, zest finely grated
- nutmeg a good grating
- egg 1
- plain flour 100g
SAGE BUTTER
- butter 75g
- olive oil 2 tbsp
- sage a small bunch, leaves only
Method
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Step 1
Put the ricotta in a fine sieve and leave over a bowl in the fridge overnight to drain.
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Step 2
Put the spinach in large pan over a medium heat with a splash of water and lots of seasoning. Stir until completely soft and wilted. It will take a while to get started but keep stirring – it will eventually wilt down to a couple of handfuls. Drain in a sieve, pushing out as much water as you can, then cool. Tip onto a clean tea towel and squeeze over a sink to again get as much water out as possible. Don’t skip this step –dry spinach is vital to the success of the gnocchi. Tip onto a board and chop well.
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Step 3
Put the drained ricotta in a bowl with the parmesan and beat together. Stir in the spinach, lemon zest, nutmeg, egg and flour. Season well, taste a pinch of the mix and season again, if needed.
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Step 4
Very lightly dampen your hands, then scoop out large teaspoons of the mix and roll into walnut-sized balls (you should be able to make 48-50). Line up on 1 or 2 baking-paper-lined trays and put in the fridge for 30 minutes.
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Step 5
Heat the butter and olive oil in a large, wide frying pan then add the sage leaves. Cook until crisp, then fish out the leaves and drain on kitchen paper.
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Step 6
Heat a large pan with salted water, bring to the boil, then turn down to a simmer. Drop in the gnocchi and cook for 3-4 minutes or until they bob to the surface. You can do this in batches and, as they come to the surface, scoop them out with a slotted spoon and add to the butter pan to keep warm. Serve the gnocchi in warm bowls with the crisp sage leaves and browned butter.
Nutritional Information
- Kcals 408
- Fat 29.8g
- Saturates 16.4g
- Carbs 14.9g
- Sugars 1.9g
- Fibre 1.7g
- Protein 19.2g
- Salt 0.8g
