Gnocchetti Verdi al Burro e Salvia (Ricotta and Spinach Gnocchi in Butter and Sage)


2 Servings


4 bunches fresh spinach
3 oz ricotta cheese
3 oz flour
2 1/2 oz fresh grated Parmesan cheese
1 egg
8-10 sage leaves
1 T butter
to taste salt and pepper


  • Cook spinach for one minute and drain in a colander.
  • Place cooked spinach, ricotta, flour, 2 ounces of Parmesan and the egg in a food processor and purée. Add salt and pepper to taste.
  • Bring 1 quart of water to boil. Place mixture in a pastry bag and cut mixture into 1/2-inch circles while pushing it through the bag. This should be done while holding the pastry bag over the pot, allowing the gnocchi to fall directly into the boiling water. Cook the gnocchi and remove them from the water as they float to the top.
  • Melt the butter and heat the sage in a sauté pan. Once hot, add the cooked gnocchi and toss for less than a minute.
  • Plate and sprinkle the remaining Parmesan on top.
  • Buon Appetito!
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