How to Make Spinach and Ricotta Gnocchi
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With fresh spinach on the menu for fall fest this week I knew Debi Mazar and Gabriele Corcos' five-star Spinach and Ricotta Gnocchi was the perfect recipe to showcase the fresh greens. All of the 26 reviewers raved about the ease of the recipe and delicious final dish. I did take the suggestion of a few reviewers and add in freshly grated nutmeg to both the gnocchi mixture and the sauce, just to give them an extra fall kick.
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Start by blanching fresh spinach and wring out all of the excess water before chopping into small pieces.
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Combine the chopped spinach with a 16-ounce container of ricotta, 2 beaten egg yolks and a handful of Parmesan cheese. Add salt and pepper to taste (plus nutmeg if you like).
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Roll the gnocchi into balls and dress with slivers of butter and Parmesan in a baking dish.
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Bake until the gnocchi is lightly browned and top with a butter and sage sauce. The crispy sage is the perfect complement to the fluffy gnocchi.
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