These delicious Italian dumplings are incredibly easy to make. Drained ricotta is blended with Parmesan and spinach, shaped, cooked and served with a walnut-sage butter sauce.
¡Sé el primero es hacerla!
350g ricotta cheese
120g spinach, blanched and chopped
80g finely grated Parmesan cheese
1 egg, lightly beaten
salt and pepper to taste
65g plain flour
60g unsalted butter
1 large handful walnuts, roughly chopped
15 fresh sage leaves
1/2 lemon, juiced
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Preparación Preparación: 2horas › Tiempo de cocción: 10mins › Listo en:2horas10mins
Drain ricotta in a sieve set over a bowl. Cover and chill overnight.
Squeeze excess moisture from spinach and mix with ricotta, Parmesan and egg in a bowl. Season with salt and pepper then stir in flour until mixture comes together to form a soft, sticky dough.
Divide dough in half and on a lightly floured surface, roll halves into a log shape about 40cm long. Cut logs into 2cm pieces. With lightly floured hands, roll pieces into oval shapes. Place on a baking parchment-lined tray.
Carefully drop the gnocchi, one by one, into a large pot of salted boiling water. When they rise to the surface, cook for another minute. Use a slotted spoon to remove gnocchi and transfer to a warmed plate with 30g of melted butter to stop them sticking. Keep warm.
Melt remaining butter in a frying pan over medium-high heat. Add walnuts and cook until the butter turns a nut-brown colour. Add sage leaves and lemon juice and stir.