Spinach & Ricotta Gnocchi with Sage Butter Recipe

• 1 1/3 cups young spinach, washed
• 2 Tbsp. chopped parsley
• 1 garlic clove, crushed
• 2/3 cup part-skim ricotta cheese, drained
• 2/3 cup soy flour
• 1 organic egg, plus 1 yolk
• 1 cup feshly grated Parmesan cheese, plus extra to serve
• generous grating of nutmeg
• salt and freshly ground black pepper to taste
• 6 Tbspns. unsalted butter
• pinch of salt
• 16 fresh sage leaves, coarsely chopped

1. Place the spinach in a bowl and pour enough boiling water over it to cover.
2. Once it has wilted, drain and leave to cool.
3. Wrap a clean dishcloth around
4. The spinach and, holding it over the sink,
5. squeeze out as much moisture as
6. possible.
7. Chop fine.
8. Combine the chopped spinach with parsley, garlic, ricotta, soy flour, egg and egg yolk, Parmesan, and nutmeg.
9. Season with salt and pepper.
10. Stir vigorously until thoroughly combined.
11. Bring a large pan of water to a boil and salt it well.
12. Form the dough into
13. balls about two-thirds the size of golf ball.
14. The gnocchi can be frozen at this point.
15. Drop a few gnocchi at a time into the water, lower the heat to a simmer, and cook 3 to 4 minutes until they've risen to the surface.
16. remove with a slotted spoon.
17. Keep the cooked gnocchi warm, while preparing the remaining ones.
18. To make the Sage Butter, melt the butter in a pan over medium heat.
19. add the salt and sage.
20. Cook until the sage is tinged with gold.
21. Pour the herb butter over the cooked gnocchi and serve.

young spinach, parsley, garlic, ricotta cheese, soy flour, egg, parmesan cheese, generous grating of nutmeg, salt, unsalted butter, salt, sage

Taken from cookeatshare.com/recipes/spinach-ricotta-gnocchi-with-sage-butter-33 (may not work)