Recipe: Spinach and Ricotta Gnocchi with Sage Butter

SPINACH AND RICOTTA GNOCCHI WITH SAGE BUTTER
"These rich, yet fluffy gnocchi are a proper Italian luxury meal. They can also be placed in an ovenproof dish after boiling, covered in grated Gruyere and baked for a fabulous gratin."


FOR THE GNOCCHI:
1 1/3 cups young spinach, washed
2 tbsp chopped fresh parsley
1 garlic clove, crushed
2/3 cup ricotta cheese, drained
2/3 cup soy flour
1 organic egg, plus 1 yolk
1 cup freshly grated Parmesan cheese, plus extra to serve
Generous grating of nutmeg
Salt and freshly ground black pepper

FOR THE SAGE BUTTER:
6 tbsp unsalted butter
Pinch of salt
16 fresh sage leaves, coarsely chopped

Place the spinach in a bowl and pour boiling water over it. When it has wilted, drain and leave to cool. Wrap a clean dish cloth around the spinach and, holding it over the sink, squeeze out as much moisture as possible. Chop finely.

Combine the chopped spinach with the parsley, garlic, ricotta, soy flour, egg and egg yolk, Parmesan, and nutmeg. Season with salt and pepper. Stir vigorously until thoroughly combined.

Bring a large pan of water to the boil and salt it well.

Form the dough into balls, about two-thirds the size of a golf ball. (The gnocchi can be frozen at this stage if you re planning a future meal.)

Drop a few gnocchi at a time into the water, lower the heat to a simmer and cook for 3-4 minutes, until they have risen to the surface. Remove with a slotted spoon. Keep warm while you cook the remaining gnocchi.

TO MAKE THE SAGE BUTTER:
Melt the butter in a pan over a medium heat. Add a pinch of salt and the sage. Cook until the sage is tinged with gold.

Pour the Sage Butter over the cooked gnocchi and serve.

Makes 4 servings

Per serving: carbs: 6 g protein: 22 g calories: 409 fiber: 3 g fat: 33 g (saturated fat: 18 g)

Adapted from source: Low-Carb Vegetarian by Celia Brooks Brown