This is a recipe I saw on my new favorite cooking show, Extra Virgin, on The Cooking Channel. I had never heard of fried sage leaves and I just had to try it. I know it doesn't sound like it would be good, but they were delicious! Especially with the spinach and ricotta. My 2 year old loved them so much, he kept snatching them off everyone's plate and asking for more. Who knew? This was a really easy recipe that turned out delicious and definitely something different from the every day. I didn't make my own ricotta in this one because I knew I was making this before I had made it and knew it would be good, so I had already bought ricotta for this, just in case. I can't wait to make it again and use fresh ricotta in it!
Spinach Ricotta Gnocchi
2 lbs (3 bunches) fresh spinach
2 egg yolks
16 oz. ricotta cheese
6 T shredded parmesan
4 T butter
2 handfuls fresh sage leaves
Dip spinach
into boiling water for one minute to blanche. Roll into balls and
squeeze out all water. Chop into small pieces.
In mixing bowl add 2 egg
yolks, ricotta, parmesan, salt and pepper. Mix all together with
spinach and start rolling into balls about 1 inch in size. Place
spinach balls into 9x13 pan. When done add a thin pad of butter to
top of each gnocchi ball and sprinkle with parmesan. Bake at 350 for
35 minutes.
While that is baking, melt
half a stick of butter and a little olive oil in a frying pan. Add
fresh sage to butter and oil and cook until sage browns slightly.
Pour butter and sage over baked gnocchi and serve hot.
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