Print
Total:
38 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
38 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 pounds fresh spinach (about 3 bunches)
  • 1 (16-ounce) container ricotta cheese
  • 6 tablespoons freshly grated Parmesan, plus more for serving
  • 2 egg yolks, lightly beaten
  • 4 tablespoons unsalted butter, plus more for the dish
  • Kosher salt and freshly ground black pepper
  • 2 handfuls fresh sage

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. 

Bring a large pot salted water to a boil. 

Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly. 

Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking. 

Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine. 

Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts. 

Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls. 

In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Italian Sausage, Spinach, and Ricotta Cannelloni

Recipe courtesy of Kelsey Nixon

Ricotta and Grana Padano Gnocchi

Recipe courtesy of David Rocco

Ricotta Pancakes

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spinach and Feta Spanakopita

Recipe courtesy of Kelsey Nixon

Crab and Ricotta Cannelloni

Recipe courtesy of Giada De Laurentiis

Garlic Sauteed Spinach

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sauteed Spinach

Recipe courtesy of Patti LaBelle

Creamed Spinach

Recipe courtesy of Ellie Krieger

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here