Spinach Ricotta Gnocchi

These gnocchi don't actually have any potato, so you could argue that these aren't gnocchi at all - in that regard, they are probably more like dumplings. Whatever you want call them they are amazingly yummy and they don't make for an overly heavy meal. The herbs add a burst of flavor and you can use any herbs that you have on hand and experiment for a slightly different outcome every time. These are great coated with sage butter, I have included the sage butter "recipe" as well below, although it is basically butter and sage heated in the same pan. In preparation, be sure to handle the mixture with care to achieve lighter, fluffier results. 

INGREDIENTS

6 garlic cloves, peeled

2-3 sprigs mixed fresh herbs, such as parsley, basil, thyme, coriander or chives, finely chopped (choose whatever combination you like or have on hand, my favorite parsley and thyme)

2 c. fresh spinach leaves, washed and dried

1 egg yolk

1 c. plus 2 tbs. ricotta cheese

1/3 c. grated parmesan cheese

2/3 c. flour

DIRECTIONS

1. Place Garlic, herbs and spinach in food processor and blend well.

2. Place the ricotta in a bowl and beat in the egg yolk and spinach/herb/garlic mixture. Stir in half of the parmesan, sift in the flour and mix well.

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

4. Using floured hands, break off pieces of the mixture slightly smaller than a walnut and gently roll into balls

      5. Carefully add the gnocchi 8-10 at a time to the boiling water. When they rise to the top of the pan, they are cooked. This should take about 3 minutes. (they should be light and fluffy all the way through, if not put back into the pot for another minute). Drain WELL.

      6. Serve with your favorite sauce or try sage butter recipe below (trust me, the sage butter is a hit).    

  

SAGE BUTTER

1/4 c. butter

2 tbs. fresh sage, chopped

      Melt butter over low heat for 1 minute in frying pan and add the sage.     

      Add the gnocchi to the pan and toss in the butter (keep the heat low) for 1 minute until coated. Then serve with grated parmesan.