If you crave a dish that feels like a big, warm hug on your plate, this Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes Recipe is just the ticket. Combining pillowy soft gnocchi infused with vibrant spinach and creamy ricotta, topped off with a nutty parmesan-rich sage butter sauce and burstingly fresh cherry tomatoes, this recipe is comfort food elevated to an art form. It’s the kind of dish you’ll want to share with friends and family, yet it’s perfectly simple to make — a beautiful balance of freshness, richness, and savory delight that’ll have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes Recipe plays a crucial role, whether it’s building the perfect dough texture, layering flavors, or adding pops of color that make every bite exciting. These are simple pantry and fresh staples that come together to create something truly special.
- Frozen chopped spinach (16 ounces): Thawed and drained, it adds vibrant green color and a gentle earthiness to the gnocchi.
- Whole milk ricotta cheese (2 cups): This creamy base keeps the gnocchi tender and rich without weighing them down.
- Egg yolks (2): They bind the dough and add silkiness.
- All-purpose flour (1/2 cup): The foundation that holds the gnocchi together; add more if the dough is too sticky.
- Grated parmesan cheese (3/4 cup): For a nutty, salty depth in the dough and as a finishing sprinkle.
- Kosher salt and black pepper (a pinch): Essential seasonings to brighten the flavors throughout.
- Salted butter (1 stick or 8 tablespoons): Used to create the luscious sage butter sauce for the gnocchi.
- Garlic cloves (2, smashed): Infuses the butter with a subtle aromatic warmth.
- Fresh sage leaves (8, chopped): Crisped in butter to provide an herbaceous, slightly peppery accent.
- Extra virgin olive oil (1 tablespoon): For sautéing the cherry tomatoes gently, balancing richness with fruity brightness.
- Small cherry tomatoes (2 cups): Bursting with sweetness and tang that contrast beautifully with the buttery gnocchi.
- Fresh thyme leaves (2 tablespoons): Add a delicate herbal note to the tomatoes.
- Balsamic vinegar (1 tablespoon): Provides acidity and depth to the tomatoes, waking up the palate.
How to Make Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes Recipe
Step 1: Prepare the Gnocchi Dough
Start by mixing your thawed spinach, creamy ricotta, egg yolks, flour, parmesan, and a teaspoon of salt in a large bowl. Stir everything just enough to combine; the key here is to keep the dough sticky but manageable. If it’s too wet to shape, sprinkle in flour one tablespoon at a time—you want a dough that holds together without becoming tough.
Step 2: Shape the Gnocchi
Lightly flour your work surface and place the dough onto it. Cut the ball into four manageable pieces to work with. Roll each piece into a rope about an inch thick, then cut into bite-size pillows. Lay them out on a floured baking sheet, making sure they don’t stick together. This method makes gnocchi feel fun and approachable.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a boil and drop in your gnocchi in batches. When they rise and float to the surface, after about 3 to 4 minutes, they are perfectly cooked. Use a slotted spoon to fish them out and let them drain—soft, light, and ready for their buttery bath.
Step 4: Make the Sage Butter Sauce
While the gnocchi are cooking, melt the butter with smashed garlic cloves and chopped sage in a large skillet. Cook over medium-low heat until the butter starts to turn golden and the sage crisps up beautifully. This is where the magic happens—fragrant, golden butter with deep herbal notes that coat every gnocchi pillow to perfection.
Step 5: Sauté the Cherry Tomatoes
In another skillet, heat the olive oil and add the cherry tomatoes along with a pinch of salt and pepper. Cook them just until they start to pop and soften, around 4 to 5 minutes. Remove from the heat, then toss the tomatoes with fresh thyme leaves and a splash of balsamic vinegar for an irresistible tangy sweetness to balance the richness.
Step 6: Combine and Serve
Gently toss your drained gnocchi in the fragrant sage butter sauce, keeping the heat low so they soak up all the flavors without getting mushy. Serve them warm, topped generously with the sautéed cherry tomatoes and an extra sprinkle of parmesan. You’ve just created a dish that’s as beautiful as it is delicious.
How to Serve Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes Recipe
Garnishes
A fresh handful of grated parmesan and a few extra crispy sage leaves add an elegant final touch to this dish. For a pop of color and freshness, sprinkle some finely chopped parsley or a dash of chili flakes if you crave a little heat. These simple garnishes elevate both the look and the taste, giving you that restaurant-quality feel at home.
Side Dishes
This hearty Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes Recipe pairs wonderfully with light sides like a crisp arugula salad tossed in lemon vinaigrette or roasted asparagus. The fresh, green notes and crunchy textures complement the pillow-soft gnocchi perfectly, making your meal balanced and satisfying.
Creative Ways to Present
For a stunning presentation, try serving this gnocchi in rustic shallow bowls with a drizzle of extra virgin olive oil on top. Alternatively, layer the gnocchi over a bed of lightly sautéed greens or create a family-style platter where everyone can dig in together. Making it a shared, joyful experience adds an extra layer of warmth to the meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Since gnocchi tend to absorb sauce as they sit, keep the butter sauce separate when possible and combine before reheating. This helps maintain the gnocchi’s delicate texture.
Freezing
You can freeze uncooked gnocchi by laying them out on a baking sheet in a single layer and freezing until firm, about an hour. Then transfer them to a freezer bag or container for up to 2 months. When ready to cook, drop frozen gnocchi directly into boiling water without thawing, adding a minute or two to the cooking time.
Reheating
To reheat, gently warm the gnocchi and sauce in a skillet over low heat, tossing carefully to avoid breaking their tender shape. Adding a splash of water, cream, or extra butter can help revive the sauce’s silkiness and prevent dryness.
FAQs
Can I use fresh spinach instead of frozen for this recipe?
Absolutely! If using fresh spinach, blanch it quickly in boiling water, then squeeze out as much moisture as possible before mixing it into the dough. This helps keep the gnocchi from getting too wet and soggy.
What if my gnocchi dough is too sticky to work with?
If you find the dough too sticky, add flour one tablespoon at a time until it holds together without sticking excessively. Be careful not to over-flour, or the gnocchi will become dense and heavy.
Can I substitute the ricotta cheese?
Whole milk ricotta is best for its creamy texture and mild flavor, but you can try cottage cheese blended smooth or farmer’s cheese if needed. Just keep in mind that different cheeses may alter the moisture level and texture.
How do I know when my gnocchi are cooked?
Gnocchi are ready when they float to the surface of the boiling water. This usually happens within 3 to 4 minutes. Floaters mean light and tender—just the way gnocchi should be!
Can this dish be made vegan?
This recipe relies on dairy and egg yolks for structure and flavor, so converting it vegan would require several substitutions like plant-based cheese and egg replacers. While possible, the texture and taste will differ significantly from the classic you love here.
Final Thoughts
There’s something truly special about making homemade gnocchi, and this Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes Recipe is a shining example of how approachable and rewarding it can be. The balance of tender gnocchi, flavorful herb butter, and bright tomatoes will win over anyone’s heart and palate. Trust me, once you try this dish, it’ll quickly become a beloved staple in your cooking repertoire—so gather your ingredients and dive in!
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Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes is a delightful Italian-inspired dish featuring tender homemade gnocchi made from spinach and ricotta, bathed in fragrant browned sage butter, and topped with juicy, balsamic-infused cherry tomatoes. Perfectly balanced with fresh herbs and Parmesan cheese, this recipe offers a comforting yet fresh flavor profile that’s sure to please any palate.
Ingredients
Gnocchi
- 16 ounces thawed frozen chopped spinach
- 2 cups whole milk ricotta cheese
- 2 egg yolks
- 1/2 cup all-purpose flour, plus more for dusting
- 3/4 cup grated Parmesan cheese
- 1 pinch kosher salt and black pepper, plus 1 teaspoon salt for dough
Sage Butter Sauce
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 8 leaves fresh chopped sage
Cherry Tomato Topping
- 1 tablespoon extra virgin olive oil
- 2 cups small cherry tomatoes
- 2 tablespoons fresh thyme leaves
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the gnocchi dough: In a large bowl, combine the thawed and squeezed dry chopped spinach, whole milk ricotta cheese, egg yolks, all-purpose flour, grated Parmesan cheese, and 1 teaspoon kosher salt. Stir gently until just combined. If the mixture feels too wet and sticky to handle, add flour one tablespoon at a time until it forms a slightly sticky ball of dough.
- Shape the gnocchi: Lightly flour your work surface and scrape the dough onto it. Divide the dough into four equal portions. Take one portion at a time and roll it into a rope about 1 inch thick. Using a knife or bench scraper, cut the rope into bite-sized pieces to form gnocchi. Place the formed gnocchi on a floured baking sheet to prevent sticking. Repeat for all portions.
- Cook the gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the boiling water in batches. Cook for approximately 3-4 minutes or until the gnocchi float to the top, indicating they are cooked through. Use a slotted spoon to transfer cooked gnocchi to a colander to drain.
- Make the sage butter sauce: In a large skillet over medium heat, melt the salted butter along with the smashed garlic cloves and chopped sage leaves. Stir occasionally as the butter melts and begins to brown. Continue cooking until the butter is fragrant, has a golden brown color, and the sage leaves become crispy, about 4-5 minutes. Remove garlic cloves once butter is browned.
- Toss gnocchi in the sauce: Add the cooked gnocchi into the browned butter and sage skillet. Gently toss to coat the gnocchi evenly with the flavorful butter sauce. Keep the skillet over low heat to keep the gnocchi warm.
- Prepare the cherry tomato topping: In a separate skillet over medium heat, warm the extra virgin olive oil. Add the cherry tomatoes along with a pinch of salt and black pepper. Cook for about 4-5 minutes until the tomatoes start to pop and release their juices. Turn off the heat, then stir in the fresh thyme leaves and balsamic vinegar to add bright, tangy flavor.
- Serve: Divide the sage butter gnocchi among serving bowls. Spoon the warm cherry tomato mixture on top of the gnocchi. Finish by sprinkling extra grated Parmesan cheese over each serving and enjoy immediately.
Notes
- Ensure the spinach is well-drained to prevent the gnocchi dough from becoming too wet.
- Use whole milk ricotta for a creamier texture.
- If you want gnocchi with ridges, you can roll the cut pieces over the back of a fork before boiling.
- Do not overcrowd the pot when boiling gnocchi to prevent them from sticking together.
- Browned butter and sage add a rich, nutty flavor; be careful not to burn the butter.
- The balsamic vinegar adds a tangy contrast to the rich butter sauce.
