Spinach Gnocchi Recipe with Butter and Sage
Crispy sage leaves add an earthy note to these soft gnocchi dumplings.
Serves 4 Total Time 1hr 25 mins
- 750kg floury potatoes
- 200g bag spinach, washed
- 3 tbsp grana padano or parmesan cheese, finely grated, plus extra to serve
- 100g pasta flour, plus extra for dusting
- 1 large egg yolk
- 1/4 tsp salt
- 70g salted butter
- 12 sage leaves
- Preheat the oven to 200°C/180°C fan/Gas Mark 6. Prick the potatoes with a fork a few times and bake for 1 hr, or until cooked through and tender.
- Meanwhile, blitz the spinach in a food processor until finely chopped. Tip into a clean tea towel or muslin and twist to squeeze out as much liquid as possible.
- For pillowy gnocchi, it’s best to make the dough while the potatoes are still warm. Once your potatoes are baked, carefully cut them in half. When they’re just cool enough to handle, scoop the flesh out of the skins and push it through a potato ricer or sieve, letting the fluffy, lump-free potato fall into a large bowl. Add the spinach, cheese and flour, and mix lightly. Now add the egg yolk and gently combine to make a dough, working the mixture as little as possible.
- Put a pan of salted water on to boil, then lightly dust a work surface with flour and divide the dough into 4 pieces. Roll each piece into a long strip, about 2cm in diameter, and cut each strip into 3cm-long gnocchi. You can leave the gnocchi like this, or roll each one over the tines of a fork to create grooves.
- Melt the butter in a large frying pan over a medium heat. When it starts to foam, add the sage. Remove from the heat when the leaves crisp and the butter smells nutty.
- Meanwhile, cook the gnocchi in the boiling water for 2–3 mins until they float to the top of the pan. Lift them from the pan with a slotted spoon and lower them into the frying pan with the sage butter. Swirl the frying pan back over the heat, to make sure the butter gets to all the gnocchi, then serve with a scattering of grated cheese.