Italian Spinach and Ricotta Gnocchi with Sage Butter Sauce

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Gnocchi, from the Italian for "little lump," are delicious dumplings cooked like fresh pasta and then served with sauce or added to soup. Despite the name, gnocchi should not be lumpish, but light and fluffy, with an airy, fresh texture. The most common gnocchi are made of potato, but,these are even better!

Servings: 4

ingredients

Fresh Spinach, cooked and chopped 2 cups Pecorino or Parmesan-style cheese 1/3 cup all-Purpose Flour 1 cup ricotta cheese 2 eggs 1 pinch nutmeg Salt and freshly ground pepper to taste 1/4 cup unsalted butter, melted 5 fresh sage leaves 1 clove of garlic chopped

directions

Press excess liquid out of spinach.  In a large mixing bowl, combine spinach with 1/3 cup Parmesan, 1/4 cup flour, ricotta, eggs, nutmeg, salt and pepper to taste. Combine well.  Using a a spoon, shape spinach mixture into ovals about the size of a walnut and roll each one in remaining flour. Bring a pot of lightly salted water to a boil.

In a seperate pan slowly heat the butter with the chopped  garlic and sage leaves.

Drop gnocchi a few at a time into boiling water and cook until they float to the surface. Drain in colander and arrange on serving dish.

Pour the butter sauce over the gnocchi and decorate with the remaining Parmesan and sliced tomatoe pieces for colour.  Serve and enjoy!

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