Ricotta and spinach gnocchi with brown butter and sage

For the gnocchi:

• 9 oz ricotta cheese (250g)
• 7 oz fresh spinach or 3.5 oz frozen spinach (200g or 100g)
• 3/4 cup all-purpose flour, plus extra for dusting (100g)
• 1 egg
• 1/2 cup grated Parmesan cheese (50g)
• Salt and pepper, to taste

For the sauce:

• 3 1/2 tablespoons butter (50g)
• 10–12 fresh sage leaves

Prepare the spinach:

• Wash the fresh spinach thoroughly. Cook it in a small amount of salted water for about 5 minutes until tender.
• Drain the spinach well, then squeeze out any excess water. Finely chop the spinach.

Make the gnocchi dough:

• In a large bowl, combine the ricotta, chopped spinach, egg, grated Parmesan, salt, and pepper. Mix well until smooth.
• Gradually add the flour, stirring until a soft but workable dough forms. If the dough is too sticky, add a little more flour as needed.

Shape the gnocchi:

• Lightly dust a work surface with flour. Take portions of the dough and roll them into logs about 3/4 inch (2 cm) thick.
• Cut the logs into 3/4-inch (2 cm) pieces to form the gnocchi.
• Optional: Use the tines of a fork to create ridges on each gnocco to help hold the sauce.

Cook the gnocchi:

• Bring a large pot of salted water to a boil. Add the gnocchi in batches.
• The gnocchi are ready when they float to the surface. Remove them with a slotted spoon and set aside.

Prepare the brown butter and sage sauce:

• In a large skillet, melt the butter over medium heat until it begins to foam and turn golden brown.
• Add the fresh sage leaves and fry for 1–2 minutes until they become crispy.

Combine and serve:

• Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat the gnocchi evenly.
• Serve immediately, garnished with the crispy sage leaves. Optionally, sprinkle with extra grated Parmesan.

Enjoy your meal!