Ingredients for 4 people:
- 400 g of spinach
- 300 g. of sheep ricotta
- 50 g. of 00 flour
- 2 eggs
- curry or saffron
- 40 g. of butter
- 30 g. of Parmesan cheese
- 5 sage leaves
- salt
- pepper
Preparation:
To prepare delicious ricotta and spinach gnocchi with sage, start by placing the spinach in the pressure cooker and steam them in the basket with the bottom full of water. Cook the spinach for about 5 minutes from the whistle and then let it cool.
Meanwhile, whisk the eggs in a large dish, adding a pinch of salt, pepper and half a teaspoon of curry or saffron. In a large bowl, mix the finely chopped spinach with the flour, the ricotta and the previously worked eggs, until you obtain a homogeneous mixture.
Subsequently, make balls of 4 cm in diameter and place them on a floured cloth, leaving them to rest for an hour. In the meantime, prepare the sage sauce in a pan by melting the butter and adding the grated Parmesan, the sage leaves broken in two, salt and pepper.
When the gnocchi have rested sufficiently, cook them in plenty of salted water until they come back to the surface. Drain them with a slotted spoon and dress them with the freshly prepared sage sauce.
Serve the gnocchi hot and accompany them with a fresh and fragrant white wine. A Vermentino from Gallura, with almond fragrances, or a Muller Thurgau from South Tyrol, with pleasant citrus aromas, will blend perfectly with the scents released by sage.
Bon appetit and enjoy this delicious dish!
