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Spinach and ricotta stuffed half-moon gnocchi with butter and sage sauce
Spinach and ricotta stuffed half-moon gnocchi with butter and sage sauce
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Prep Time:
50 minutes
Cook Time:
70 minutes
Total Time:
120 minutes
Vegetarian stuffed gnocchi in rich butter sauce steals the spotlight.
Ingredients:
  • 800g potato
  • 9.20 gm olive oil
  • 1 garlic clove, finely chopped
  • 80g baby spinach
  • 300g fresh ricotta
  • 125.00 ml finely grated parmesan cheese
  • 125.00 ml grated mozzarella cheese
  • 625.00 ml plain flour
  • 3.60 gm salt
  • 200g butter, chopped
  • 18 fresh sage leaves
  • Extra plain flour, for dusting
  • Rocket, to serve
  • Shaved parmesan, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan, simmer potatoes in salted water until tender, about 35 to 40 minutes. Drain and let sit covered for 5 minutes. Peel and mash the potatoes until smooth using a ricer or potato masher.
  • In a frying pan over medium heat, heat oil and garlic until sizzling for about 30 seconds. Add spinach and cook until wilted, about 1 minute. Remove from heat and set aside to cool for 10 minutes.
  • Combine ricotta, parmesan, mozzarella, and eggs in a bowl, stirring until fully mixed. Finely chop the spinach, add it to the ricotta mixture, and stir well. Season with salt and pepper to taste, and set aside.
  • On a flat surface, create a mound with sifted flour. Make a well in the middle and add salt, potato, and one egg. Combine with your hands until a soft dough forms, adding more flour if needed. Divide the dough into 4 parts. Lightly flour the surface and roll out one portion to 3mm thickness. Use an 8cm cutter to make rounds. Place a rounded teaspoon of spinach mixture on one half of each round, fold over, and seal the edges. Arrange on a baking tray lined with parchment paper. Repeat with the rest of the dough and filling to yield 42 gnocchi.
  • Boil one-third of the gnocchi in a large pot of salted boiling water for 3 to 4 minutes until they float to the surface and are tender. Remove cooked gnocchi with a slotted spoon and place in a colander over a bowl, cover to keep warm. Repeat with remaining gnocchi.
  • In a frying pan over medium heat, melt butter until bubbling for about 2 minutes. Stir in sage and cook until sage is crisp and butter is golden brown, about 3 minutes.
  • Plate the gnocchi evenly. Drizzle the flavorful butter mixture over the gnocchi. Sprinkle with freshly ground pepper. Garnish with rocket, shaved parmesan, and lemon wedges before serving.

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