World of Gnocchi

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Spinach Gnocchi with Sage Butter and Cherry Tomatoes

Spinach has long fibers that can interrupt a smooth dough; finely chopping the cooked leaves helps distribute them evenly.

Spinach Gnocchi with Sage Butter and Cherry Tomatoes

Time and servings

Prep
40 min
Cook
100 min
Total
140 min
Servings
4

Nutrition per serving

Calories
about 500
Protein
16 g
Fat
20 g
Carbs
68 g
  1. Bake and rice the potatoes

    Bake and rice the potatoes

    Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.

  2. Cook and squeeze the spinach

    Cook and squeeze the spinach

    Wilt the spinach in a covered pan with only the water clinging to its leaves. Cool it, squeeze it repeatedly in a clean towel, then chop it to a fine paste so long fibers do not break the dough.

  3. Mix the spinach dough

    Mix the spinach dough

    Distribute the dry spinach paste through the warm riced potato and egg yolk with {salt_dough}, then fold in the flour just until the green dough is cohesive.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Prepare the tomato finish

    Prepare the tomato finish

    Halve the tomatoes, pat the sage dry, and finely grate the Parmesan before the gnocchi enter the water.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.

  8. Make the sage-tomato butter

    Make the sage-tomato butter

    While the water heats, melt the butter over medium heat, add the sage, and cook until the leaves begin to crisp. Add the tomatoes and black pepper and cook until their cut faces soften and release a glossy juice.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.

  10. Spinach Gnocchi with Sage Butter and Cherry Tomatoes

    Coat and finish

    Turn the green gnocchi gently through the sage-tomato butter, remove from direct heat, and finish each portion with Parmesan.

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