How to Make Creamy Spinach and Ricotta Gnocchi with Crispy Sage Butter Sauce

Simple Summary

Spinach and Ricotta Gnocchi with Sage is a delightful Italian-inspired dish that combines the creamy texture of ricotta with the earthy flavors of spinach and aromatic sage. This homemade gnocchi is lighter than traditional potato versions, making it a perfect choice for a satisfying yet elegant meal.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 cups whole milk ricotta, drained
• 2 cups fresh spinach, blanched and finely chopped
• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsalted butter
• 20 fresh sage leaves
• Zest of 1 lemon
• Additional grated Parmesan for serving

Instructions

1. In a large bowl, mix ricotta, chopped spinach, 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 portions.

4. Roll each portion into a rope about 3/4 inch thick. Cut each rope into 1-inch pieces to form the gnocchi.

5. Optional: Use a fork to create ridges on each gnocchi piece for texture.

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

7. In batches, gently add gnocchi to the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

8. In a large skillet, melt butter over medium heat until it starts to foam.

9. Add sage leaves and cook until crispy and the butter turns golden brown, about 3-4 minutes.

10. Add the cooked gnocchi to the skillet and toss gently to coat with the sage butter sauce. Cook for an additional 2 minutes to slightly crisp the exterior.

11. Remove from heat and add lemon zest, tossing to combine.

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

Chef's Notes

• For best results, drain the ricotta overnight in a cheesecloth-lined strainer to remove excess moisture.
• If the dough is too sticky, add more flour a tablespoon at a time. If it's too dry, add a beaten egg white.
• Gnocchi can be made ahead and frozen. Freeze on a baking sheet, then transfer to a freezer bag once solid.
• For a lighter version, you can bake the gnocchi instead of pan-frying. Toss with olive oil and bake at 425°F (220°C) for 20-25 minutes, turning halfway through.

Nutritional Info

Per serving: Approximately 550 calories, 25g protein, 35g carbohydrates, 38g fat. This dish is rich in calcium from the ricotta and Parmesan, and provides iron and vitamins A and C from the spinach. The eggs and cheese offer a good amount of protein, making this a satisfying meal.

Serving Suggestions

Serve this Spinach and Ricotta Gnocchi as a main course with a side of roasted cherry tomatoes or a light arugula salad dressed with lemon vinaigrette. For a complete Italian-inspired meal, start with an antipasto platter and pair the gnocchi with a crisp white wine like Pinot Grigio or Sauvignon Blanc. Finish with a small scoop of lemon sorbet for a refreshing dessert that cleanses the palate.