Spinach and Ricotta Gnocchi
- SERVINGS: 6
It's a popular tradition in Argentina that gnocchi should be eaten on the 29th day of each month.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.