Spinach Gnocchi Recipe

1. Cook and drain spinach

Bring a large pot of salted water to a boil. Add the packed spinach in batches and blanch for 30–45 seconds until wilted. Drain immediately and transfer to a bowl of ice water to stop cooking. Drain and squeeze out as much water as possible using a clean kitchen towel or cheesecloth; you should end with about 1 cup tightly packed cooked spinach. Finely chop the squeezed spinach.

2. Combine base ingredients

In a large bowl, mix the drained chopped spinach, ricotta, grated Parmesan, egg, salt, pepper, and nutmeg until uniform. The mixture should be relatively cohesive; if very wet, adjust by refrigerating briefly and draining excess whey from the ricotta on paper towel.

3. Add flour and form dough

Fold in 1 1/2 cups of flour gradually until a soft, slightly sticky dough forms. Use as little flour as needed to make the dough workable—when pressed it should hold together but remain tender. Do not overwork; overmixing develops gluten and makes heavy gnocchi.

4. Portion and shape gnocchi

Divide the dough into 4 portions on a lightly floured surface. Roll each portion into a rope about 3/4-inch (2 cm) diameter. Cut ropes into 3/4–1 inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges; lightly dust with flour to prevent sticking. Place formed gnocchi on a floured baking sheet in a single layer.

5. Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in batches (don’t overcrowd). When gnocchi float to the surface, continue cooking 30–60 seconds more for a total of about 2–3 minutes per batch. Remove with a slotted spoon to a plate or directly into the sauce. Reserve 1/2 cup of cooking water.

6. Make brown butter and crisp sage

In a wide skillet over medium heat, melt the butter. Swirl occasionally; after about 3–5 minutes the butter will foam, then the milk solids will turn golden and the butter will smell nutty. Reduce heat to medium-low to prevent burning. Add the sage leaves (and sliced garlic if using) and cook briefly until the sage becomes crisp and the garlic is golden (about 30–60 seconds). Remove from heat. Add a pinch of salt and a grind of black pepper and stir in the lemon zest.

7. Combine gnocchi with sauce

Add the cooked gnocchi to the skillet with brown butter and sage, tossing gently to coat. If the sauce seems dry, add reserved cooking water 1–2 tablespoons at a time to loosen the sauce and create a silky coating. Heat together for 30–60 seconds just to marry flavors—do not overcook the gnocchi in the pan.

8. Transfer gnocchi to warm plates or a serving dish. Sprinkle with extra grated Parmesan, toasted pine nuts (if using), and a light drizzle of olive oil. Taste and adjust seasoning with salt and pepper. Serve immediately while hot.