This is such an easy to make recipe! You and your family will love these spinach gnocchis alongside roast chicken or pork!
Spinach and Ricotta Gnocchi with Sage Butter
There about 6 servings from this recipe.
2 pounds fresh spinach (about 3 bunches)-- you can substitute 2 bags of frozen chopped spinach if needed
1 (16-ounce) container ricotta cheese
6 tablespoons freshly grated Parmesan, plus more for serving
2 egg yolks, lightly beaten
4 tablespoons unsalted butter, plus more for the dish
Kosher salt and freshly ground black pepper
2 handfuls fresh sage
Preheat the oven to 350 degrees F.
If you are using frozen spinach, thaw it and skip to number 6.
Bring a large pot salted water to a boil.
Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine. Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach.
Shape the mixture into balls about the size of walnuts.
Lightly butter a 13 by 9-inch flameproof casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan.
Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.
In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown.
Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.