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How to Make Homemade Spinach and Ricotta Gnocchi with Sage Butter Sauce

Indulge in the comforting flavors of Italy with this homemade spinach and ricotta gnocchi recipe. Pillowy soft dumplings are infused with fresh spinach and creamy ricotta, then tossed in a golden sage butter sauce. This elegant dish is perfect for a special dinner or when you're craving a restaurant-quality meal at home.

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Recipe Details

Prep Time

30 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Delicate spinach and ricotta gnocchi paired with a fragrant sage butter sauce create a luxurious Italian-inspired dish that's surprisingly easy to make at home.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 2 cups fresh spinach, finely chopped
  • 1 cup ricotta cheese, drained
  • 1 cup all-purpose flour, plus extra for dusting
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup unsalted butter
  • 10-12 fresh sage leaves
  • Grated Parmesan cheese for serving

Instructions

  1. In a large bowl, mix chopped spinach, ricotta, Parmesan cheese, eggs, nutmeg, salt, and pepper until well combined.

  2. Gradually add flour to the mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable.

  3. Dust a clean work surface with flour. Divide the dough into 4 equal portions.

  4. Roll each portion into a rope about 1 inch in diameter. Cut each rope into 1-inch pieces to form the gnocchi.

  5. Optional: Use a fork to create ridges on each gnocchi by gently pressing and rolling.

  6. Bring a large pot of salted water to a boil.

  7. Cook the gnocchi in batches, dropping them into the boiling water. When they float to the surface (about 2-3 minutes), remove with a slotted spoon and set aside.

  8. In a large skillet, melt the butter over medium heat until it starts to foam and turn golden brown.

  9. Add sage leaves to the butter and cook for about 1 minute until crisp.

  10. Add the cooked gnocchi to the skillet and toss gently to coat with the sage butter sauce.

  11. Cook for an additional 2 minutes, allowing the gnocchi to slightly crisp on the outside.

  12. Serve hot, garnished with additional grated Parmesan cheese and crispy sage leaves.

Chef's Notes

  • For a lighter version, you can bake the gnocchi instead of pan-frying. Arrange them on a baking sheet and brush with olive oil, then bake at 425°F (220°C) for 20-25 minutes until golden.
  • To prevent the gnocchi from sticking, make sure to dust them lightly with flour before cooking.
  • If the dough feels too wet, add more flour a tablespoon at a time. If it's too dry, add a little water.
  • Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a bit of butter.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 18g
  • Fat: 28g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Rich in calcium and vitamin A from spinach and ricotta

Serving Suggestions

  • Serve with a side of roasted cherry tomatoes or a light arugula salad to balance the richness of the dish.
  • Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
  • For a complete Italian-inspired meal, start with a small appetizer of bruschetta or caprese skewers.
  • Garnish with a sprinkle of toasted pine nuts for added texture and flavor.