Spinach and Ricotta Gnocchi with Crispy Sage Butter

Ingredients

Fresh spinach

2 cups, cooked and chopped

Ricotta cheese

1 cup, drained

Parmesan cheese

1/2 cup, grated

All-purpose flour

1 1/2 cups, plus extra for dusting

Egg

1, large

Salt

1 teaspoon, divided

Black pepper

1/2 teaspoon, freshly ground

Nutmeg

1/4 teaspoon, freshly grated

Butter

4 tablespoons

Fresh sage leaves

10-12 leaves

Instructions

1. In a large mixing bowl, combine the cooked and chopped spinach, ricotta cheese, grated Parmesan cheese, the egg, 1 cup of flour, 1/2 teaspoon salt, black pepper, and nutmeg. Mix until a soft and slightly sticky dough forms. If the dough is too wet, gradually incorporate the remaining flour until manageable.
2. On a well-floured surface, divide the dough into small portions. Roll each portion into a rope approximately 1/2 inch thick. To prevent sticking, dust with flour as necessary.
3. Cut the ropes into 1-inch pieces. Using a fork, gently press each piece to create ridges; these will help the sauce cling better.
4. Bring a large pot of salted water to a boil. Carefully add the gnocchi to the pot. They are cooked when they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
5. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they are crispy, about 2 minutes. Remove the sage leaves and set aside, leaving the infused butter in the skillet.
6. Add the cooked gnocchi to the skillet and lightly brown them for 2-3 minutes, gently tossing to coat in the sage butter. Season with the remaining 1/2 teaspoon of salt and additional black pepper to taste.
7. Serve the gnocchi hot, topped with crispy sage leaves and a generous sprinkle of Parmesan cheese.