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Spinach and Ricotta Gnocchi

  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN

It's a popular tradition in Argentina that gnocchi should be eaten on the 29th day of each month.

  1. 2 pounds fresh spinach—large stems discarded, leaves rinsed but not dried
  2. 3 large eggs
  3. 3 large egg yolks
  4. 1 cup whole milk ricotta cheese
  5. 1/2 cup freshly grated Parmesan cheese, plus 3/4 cup shavings
  6. Kosher salt and freshly ground pepper
  7. 1/4 teaspoon freshly grated nutmeg
  8. 2 cups all-purpose flour
  9. 2 cups heavy cream
  10. 1 tablespoon minced sage, plus 6 large leaves for garnish
  1. Heat a skillet. Add the spinach by handfuls and cook over high heat, stirring, until just wilted. Transfer the spinach to a colander and press out the excess water. Finely chop the spinach.
  2. In a large bowl, combine the spinach with the eggs, egg yolks, ricotta, grated Parmesan, 2 teaspoons kosher salt, 1/4 teaspoon pepper and the nutmeg; stir well. Add the flour and stir just until combined; the dough will be soft and sticky.
  3. Scoop out rounded teaspoons of the dough onto a well-floured work surface, and roll each piece into a ball. On lightly floured baking sheets, arrange the balls so they aren't touching.
  4. Bring a large saucepan of salted water to a boil. In a medium saucepan, simmer the cream and minced sage over low heat, stirring, until slightly thickened, about 12 minutes. Season with salt and pepper; keep warm.
  5. Cook the gnocchi in the boiling water until they rise to the surface, about 5 minutes. Transfer the gnocchi to a shallow bowl. Pour the sage sauce over the gnocchi. Garnish with the sage leaves and Parmesan shavings and serve.
Make Ahead The uncooked gnocchi can be refrigerated overnight, covered.
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