Spinach gnocchetti with ricotta, seasoned with butter and sage.

Name: Spinach gnocchetti with ricotta, seasoned with butter and sage. - Casiana N.
Ingredients: 100 g frozen spinach; 200 g ricotta; 50 g parmesan; 1 egg; salt; pepper; 125 g white flour 00; 50 g butter; 4; 5 sage leaves

Savory - Spinach gnocchetti with ricotta, seasoned with butter and sage. by Casiana N. - Recipia

I often wake up looking at a bowl of freshly made gnocchetti and notice that they are never the same – some larger, others smaller, with a quirky edge here and there. But it doesn't bother me. I make them precisely because they are tasty, quick, and fit any family meal. I like that they don't have to look perfect to be good. Quick Info Total time: 35-40 minutes Preparation time: 20 minutes Cooking time: 15-20 minutes Servings: 2-3 Difficulty: easy Recipe type: main, vegetarian, quick Ingredients 100 g frozen spinach 200 g cheese (ricotta) 50 g parmesan, finely grated 1 egg 125 g all-purpose flour (plus extra for shaping) 50 g butter 4-5 sage leaves salt pepper Preparation method 1. Boil the spinach in salted water. It shouldn't be left too long, just enough to thaw and soften. After boiling, drain it well – even pressing it lightly in a sieve to remove any liquid. 2. In a mixer or food processor, combine the drained spinach, cheese, grated parmesan, egg, and a pinch of salt. Blend until everything is well combined. 3. Add the flour and mix again, either in the processor or by hand, until a somewhat sticky dough forms that can be shaped with floured hands. 4. With floured hands, form small balls from the dough. I make them about the size of a small walnut, but it doesn’t matter if they aren’t equal. Place them on a floured surface. 5. Bring a large pot of water to a boil. When it starts boiling, add coarse salt. Add the gnocchetti in batches to prevent them from sticking together. 6. Meanwhile, in a pan, melt the butter over low heat and add the sage leaves. Let them sit for a minute or two, just to infuse the butter with flavor, then turn off the heat. 7. When the gnocchetti rise to the surface (usually 2-3 minutes), remove them with a slotted spoon, let them drain briefly, and immediately transfer them to the pan with butter and sage. 8. Add a little freshly ground pepper and gently mix. 9. Serve in plates, sprinkle with grated parmesan, and enjoy immediately. Why I make this recipe often I like it because I don’t spend much time in the kitchen. It’s an easy recipe, doesn’t require sophisticated ingredients, and you don’t have to pay attention to decorative details. Gnocchetti are tender, easy to eat, and suitable for both lunch and dinner. They turn out well even when I don’t feel like complicating things. Tips and variations Tips - If the spinach isn’t well drained, the dough will be too soft; I can add a little flour, but not too much, to avoid it becoming too dense. - Gnocchetti should be shaped quickly, as the dough becomes stickier the longer it sits. - Don’t overcrowd the gnocchetti while boiling. If you don’t have a large pot, boil them in several batches. Substitutions - Cheese can be replaced with ricotta if you can’t find fresh cheese. - Parmesan can be substituted with Grana Padano or another hard cheese, but the flavor will be slightly different. - Type 00 flour can be replaced with all-purpose flour. Variations - You can add other chopped herbs (dill, parsley), but the sage flavor is quite dominant. - For a richer version, you can add a few pieces of blue cheese to the melted butter. - If you don’t have sage, basil can be used, but the result will be different. Serving ideas - Serve immediately, warm, with extra grated parmesan. - A simple salad of tomatoes or greens goes well on the side. - They can also be a side dish for roasted chicken or simple fish. Frequently asked questions 1. Why do my gnocchetti stick together while boiling? This often happens if you add too many at once or if you don’t stir gently at first. Boil them in batches and use a slotted spoon to remove them quickly. 2. Can I freeze gnocchetti before boiling? I do not recommend it, as they are tender and can fall apart upon thawing. It’s better to make just what you need right away. 3. What do I do if the dough is too soft? You can add a little flour, but carefully, so you don’t lose the fluffy texture. The best thing is to drain the spinach very well. 4. Can I use fresh spinach? Yes, but it needs to be blanched and drained very well before using it. 5. How do I prevent the butter from burning? I melt the butter over low heat and only add the sage after it has melted. I don’t leave the butter on the heat too long, just enough to infuse flavor. Nutritional values Approximately, one serving has about 320-370 kcal. Proteins: 14-17 g Carbohydrates: 36-40 g Fats: 14-18 g Values are indicative and may vary depending on how much cheese and butter you add when serving. Storage and reheating Gnocchetti are best fresh. If leftovers remain, they can be stored in the refrigerator in a covered container for up to 1 day, but the texture won’t be as tender after reheating. They can be quickly reheated in a pan with a little butter, but they can harden if left too long. It’s better to make the amount needed for one meal.

Spinach gnocchetti with ricotta, seasoned with butter and sage.

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