Spinach Gnocchi with Ricotta and Brown Butter Sage
By: Wanderspice
Published: Monday, May 8, 2017 - 9:21pm

Ingredients




SPINACH PUREE:
1 cup fresh spinach, blanched
1 tbs olive oil
1 teaspoon salt
Juice of 1/2 lemon
GNOCCHI:
1 large Idaho potato
1 large egg cage-free
3 tbsp salt kosher
1 tbsp nutmeg micro-fined
1 cup flour
1/2 cup Ricotta cheese quality
Spinach Puree from above
1/2 cup Parmigiano Reggiano micro-fined
1/2 lemon juiced
BROWN BUTTER SAGE
1 tbs. olive oil, plus more if needed
1 tbs. cold butter,  plus more if needed
3 tablespoons fresh sage, julienned

Preparation

1 INSTRUCTION FOR SPINACH PUREE 2 For the spinach puree, add 1 cup cleaned spinach simmering water and blanch for 1 minute or until tender. Shock spinach in Ice bath, then squeeze out extra water. Add to Vita-mix blender (or food processor) along with 1 tbs olive oil, 1 teaspoon salt, juice of 1/2 lemon, pulse and blend on high for 1 minute. Do not blend for too long, the friction heat of the blender will cause you puree to turn brown. Allow to cool while potatoes are cooking. 3 INSTRUCTION FOR GNOCCHI 4 Peel potato, add to pot of salted simmering water, when cooked strain, let dry out.  and blend until smooth. 5 Put potatoes through a ricer and or gently mash until there are no lumps, in a large mixing bowl add spinach puree, egg, ricotta, Parmesan, salt, nutmeg and flour, fold all until firm ball is formed. 6 Cover with plastic wrap and refrigerate for 1 hour. 7 After dough has chilled, dust your work space with flour and roll out your gnocchi dough into "Long Snakes". Then cut into 1-inch pieces. 8 Gently drop your gnocchi into salted simmering water. Gnocchi are ready when they float to the surface, take them out with a slotted spoon and shock them in salted Ice water. Remove gently and place them on a dry towel. 9 INSTRUCTION FOR BROWN BUTTER SAGE 10 In a medium saute pan on medium high heat, add 1 tbs. oil, 1 tbs. cold butter, and sear gnocchi in batches (add more oil and butter as needed). Saute gnocchi, swirling the pan so that they brown on all sides, for about 3 minutes.  After the gnocchi are cooked, add the fresh sage to the remaining oil and butter and saute until nicely browned and crisp. Pour brown butter sage over the gnocchi and serve immediately.

About

Spinach Gnocchi combines the fresh, bright flavor of spinach with crisp, fried sage leaves in a brown butter sauce. The final sear gives the spinach gnocchi a lovely, buttery crisp, and the sage adds an extra aromatic element that compliments the Parmesan beautifully.