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Dinner

Ricotta and spinach gnudi with a burnt butter and sage sauce

Save the ricotta gnudi with burnt butter sage sauce for a delicious alternative to gnocchi. These are the perfect starters for a dinner party.
Servings: 6
Total Time: 35m
Prep Time: 20m
Cooking Time: 15m
Ricotta and spinach gnudi with a burnt butter and sage sauce

Ingredients

  • 300g spinach
  • 750g ricotta
  • 100g parmesan cheese, grated
  • ½ tsp freshly ground nutmeg
  • 1 egg
  • 75g flour
  • 40g butter
  • 15 sage leaves
  • 2 tbsp gnudi water
  • 1/3 cup pine nuts
  • Salt and pepper to taste

    READY TO COOK!

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Preparation Instructions

  1. Blanch the spinach in a pot of boiling water. Drain well and allow to cool. Using your hands, squeeze out extra moisture. Roughly chop and set aside.
  2. Add ricotta, parmesan cheese, nutmeg, chopped spinach, egg and seasoning to a mixing bowl. Combine well.
  3. Add flour in a separate bowl.
  4. Spoon 1 heaped tablespoon of the mixture and roll into a ball. Lightly coat in the flour and set aside. Repeat with the remaining mixture.
  5. Bring a large pot of salted water to boil. Place the gnudi in the boiling water for 2-3 minutes or until they rise to the top. Remove with a slotted spoon and transfer to a colander - reserve cooking water.
  6. Melt butter in the large GreenPan Padova pan over medium heat. When the butter bubbles, add sage leaves and stir for 2 minutes until the butter turns a light golden brown colour. Add gnudi water and mix well – more water can be added for desired consistency.
  7. Add the gnudi to the pan and coat well with sauce.
  8. In a separate Padova pan, lightly toast pine nuts.
  9. Garnish gnudi with toasted pine nuts.

Tips

Serve with rocket, pear and parmesan salad.