Gnocchi Verde
Delight your taste buds with Gnocchi Verde, a comforting and elegant take on traditional gnocchi that’s infused with the vibrant flavors of fresh spinach, creamy ricotta, and a hint of nutmeg. This homemade recipe combines soft, pillowy gnocchi with a rich brown butter sauce, elevated by the subtle earthiness of fresh sage. Perfect for a cozy dinner or a crowd-pleasing dish, Gnocchi Verde is surprisingly simple to prepare, taking just 30 minutes of prep time. Handmade gnocchi pieces are gently boiled and then tossed in golden butter with a sprinkling of Parmesan, creating a dish that’s irresistibly delicious. Ideal for vegetarians, this recipe is a stunning way to showcase the beauty of Italian cooking. Serve warm with extra cheese for a melt-in-your-mouth experience that’s sure to impress!
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Recipe Information
Ingredients
- 200 grams Spinach (fresh or frozen, thawed and drained)
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 150 grams All-purpose flour
- 1 piece Egg (large)
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg (grated)
- 60 grams Unsalted butter
- 6 pieces Fresh sage leaves (optional)
- 0.5 teaspoon Freshly ground black pepper
- 20 grams Extra Parmesan (for serving)
Instructions
Bring a large pot of water to a boil. If using fresh spinach, blanch it in the boiling water for 1-2 minutes until wilted, then transfer to a bowl of ice water to cool. Drain and squeeze out as much water as possible. If using frozen spinach, thaw completely and squeeze out excess moisture. Chop the spinach finely.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, egg, salt, and nutmeg. Mix well until smooth.
Gradually add the flour to the mixture, folding it in gently. Avoid overmixing. The dough should be soft and slightly sticky but manageable. Add a small amount of extra flour if needed.
Dust a clean surface with flour and divide the dough into 4 portions. Roll each portion into a long rope about 2 cm in diameter. Cut the ropes into bite-sized pieces (about 2 cm each) to form gnocchi. If desired, roll each piece over a fork to create ridges.
Bring a large pot of salted water to a boil. Working in batches if necessary, gently drop the gnocchi into the boiling water. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
In a large skillet, melt the butter over medium heat. If using sage leaves, add them to the butter and cook until the butter is golden brown and fragrant (about 2-3 minutes).
Add the cooked gnocchi to the skillet and toss gently to coat in the butter. Season with freshly ground black pepper.
Serve the gnocchi immediately, topped with extra grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 2.5 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2070 mg | 159% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
