Page title and description
- 1 tbsp butter
- 1 small onion, finely chopped
- 450g spinach, tough stalks removed
- 75g plain flour
- 150g ricotta cheese
- 2 egg yolks
- 100g Parmesan cheese, freshly grated, plus extra to serve
- pinch nutmeg, grated
- 2 tbsp butter
- handful sage leaves
- salt and pepper
Prep time: 5 min
Cooking time: 40 min
Step 1Heat the butter in a small frying pan, add the onion and cook gently for 8-10 minutes, until soft but not coloured.
Step 2Blanch the spinach in a large pan of boiling salted water for 1 minute, then drain and refresh in cold water. Drain again, squeeze out the excess water and chop the spinach roughly.
Step 3Add to the onion, seasoning well, and cook for about 8 minutes, making sure they are thoroughly combined. Tip the mixture into a large bowl and sift in the flour. Add the ricotta and mix well. Then stir in the egg yolks, Parmesan and some nutmeg and mix again. Season to taste.
Step 4Using 2 dessertspoons, shape the mixture into quenelles: take a spoonful of the mixture and then scoop it off with the second spoon, passing it from one spoon to the other until it is a neat oval shape. Place on a lightly floured tray and chill for 1 hour.
Step 5To cook the gnocchi, bring a large pan of salted water to the boil and add them in batches, being careful not to overcrowd the pan. When the gnocchi rise to the surface, give them about 3 minutes more, then scoop out with a slotted spoon and place in a warm serving dish.
Step 6Melt 2 tablespoons of butter in a shallow pan, add a handful of sage leaves and cook over a medium heat until the sage and butter brown slightly. The sage should be crisp but not burned.
Step 7Serve the gnocchi sprinkled with Parmesan and drizzled with sage butter.