Spinach Potato Gnocchi with Sage

Gnocchi when made at home is much lighter than processed varieties. You need to mix the ingredients together lightly to a smooth consistency the firmer you are the heavier the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time. When you are confident at making it you can begin to experiment by adding other ingredients such as pumpkin, parsnip and goats cheese. When making gnocchi you should use old floury potatoes, which are mainly available in the winter.

Preparation: 30 minutes

Cooking: 30 minutes

Ingredients

Gnocchi

  • 1kg baking potato
  • 175g Tipo 00 flour or bread flour
  • 50g cooked spinach, squeezed dry and finely chopped
  • 75g ricotta
  • 75g finely grated parmesan
  • 2 egg yolks
  • pinch nutmeg
  • maldon salt and freshly ground black pepper

Sage and Butter Sauce

  • 125g butter
  • a generous handful of sage leave

To Serve

  • parmesan shavings

Method

  1. Potatoes: Boil the potatoes in a saucepan until tender 20-30 minutes or microwave them for 8-10 minutes (dependent on size). Peel the potatoes while they are warm and pass them through a mouli or ricer into a bowl.
  2. Gnocchi Dough: Whisk the egg yolks together with the spinach, ricotta and parmesan. Make a well in the centre of the potato and pour in the egg yolk mixture. Lightly mix the egg mixture into the potato puree. Once incorporated gently beat in the flour, until you have a slightly sticky dough (you may not need all the flour as the potatoes will vary in moisture) season the dough with the nutmeg and little salt and pepper. Work the ingredients gently with your hands until well incorporated and you have a light dough.
  3. Gnocchi: Turn the dough out onto a floured surface and knead it lightly. Divide the dough not 4 and roll each quarter into sausages around 1 cm thick. Cut the sausages into pieces 1.5cm-2cm long. Place each piece on your thumb and with a fork lightly mark over the top so that you have ridges on one side (optional). Place the gnocchi on a tray lightly dusted with semolina or flour. Refrigerate until ready to cook.
  4. To Cook: Bring a large saucepan of water to the boil with a pinch of salt and little olive oil. Cook the gnocchi in boiling water until they rise to the surface, remove the gnocchi with a slotted spoon and place them in a lightly buttered bowl and place in a warm oven while you cook the remaining gnocchi. Serve at once.
  5. Sauce: Melt the butter in a saucepan and add the sage leaves. Serve at once.
  6. To Serve: Distribute the gnocchi among serving bowls. Spoon the sauce over the gnocchi and sprinkle over a few parmesan shavings. Serve.