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
Scale
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.
