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Spinach and Ricotta Gnocchi

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

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  • Servings: 6

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  • 2 pounds fresh spinach—large stems discarded, leaves rinsed but not dried
  • 3 large eggs
  • 3 large egg yolks
  • 1 cup whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese, plus 3/4 cup shavings
  • Kosher salt and freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups all-purpose flour
  • 2 cups heavy cream
  • 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.

Contributed By Published February 1999

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