Spinach gnocchi with sage butter
Italian Cooking & Living, December, 2004
11⁄2 pounds frozen spinach, thawed, drained, and chopped 11⁄2 pounds ricotta, drained 1 cup freshly grated Grana Padano (or substitute domestic Romano) 3 eggs, beaten 1⁄2 teaspoon ground nutmeg 1 teaspoon white pepper salt flour for dredging and dusting 8 tablespoons unsalted butter, divided 10 whole sage leaves (plus extra for garnish)
In a large bowl, combine the spinach, ricotta, Grana and eggs. Season with the nutmeg, white pepper and 1 teaspoon of salt. Mix well with your hands to obtain a homogenous dough. Wrap in plastic, and refrigerate for 30 minutes.
Roll a spoonful of the mixture in flour, and shape it into a ball about 2 inches in diameter. Using the palms of your hands, roll it into a 2-inch cylinder. Set aside on a lightly floured surface. Repeat with...
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