Spinach Gnocchi
Delight your taste buds with this elegant Spinach Gnocchi recipe, a homemade Italian-inspired dish that’s as wholesome as it is indulgent. Crafted with fresh, vibrant spinach, creamy ricotta cheese, and a hint of nutmeg for warmth, these pillowy gnocchi are gently boiled to perfection before being tossed in a rich sage butter sauce. The golden-browned butter complements the savory Parmesan notes beautifully, creating a melt-in-your-mouth experience with every bite. With just 30 minutes of prep time and a quick boil, this recipe is perfect for impressing dinner guests or elevating a weeknight meal. Serve warm with an extra sprinkle of Parmesan for a gourmet touch that’s irresistibly comforting! Keywords: spinach gnocchi recipe, homemade gnocchi with sage butter, vegetarian Italian comfort food.
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 250 grams whole milk ricotta cheese
- 50 grams Parmesan cheese, grated
- 200 grams all-purpose flour
- 2 large egg yolks
- 0.25 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 50 grams unsalted butter
- 10 whole sage leaves
Instructions
Begin by bringing a large pot of salted water to a boil. Prepare an ice bath in a separate bowl.
Add the fresh spinach to the boiling water and blanch for 30 seconds, until wilted. Quickly remove the spinach and plunge it into the ice bath to stop the cooking process.
Drain the spinach thoroughly, squeezing out excess water using your hands or a clean kitchen towel. Chop the spinach finely.
In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, all-purpose flour, egg yolks, nutmeg, salt, and black pepper. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and divide it into four equal portions. Roll each portion into a long rope, about 3/4 inch in thickness.
Cut each rope into 1-inch pieces to form the gnocchi. Lightly dust them with flour to prevent sticking.
Bring another large pot of salted water to a gentle boil. Gently drop the gnocchi into the water, cooking in batches if necessary.
The gnocchi are cooked when they float to the surface, which should take about 2-3 minutes. Use a slotted spoon to remove them from the water and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and fragrant.
Add the cooked gnocchi to the skillet, tossing gently to coat in the sage butter.
Serve the spinach gnocchi warm, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 8.7 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1746 mg | 134% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 284 mg | 6% | |
*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.
