Spinach Gnocchi – Gluten-free version

👨‍🍳 Method

For the Gnocchi

1. 1
   Purée the spinach.

   Food processor
2. 2
   In a bowl, mix the spinach, ricotta, gluten-free flour blend, eggs, Parmesan, salt and nutmeg into a soft dough.

   Bowl

   💡Wet ricotta needs more gluten-free flour blend, and more gluten-free flour blend makes heavy gnocchi: drain it well first, and add gluten-free flour blend only until the dough holds its shape.
3. 3
   Lightly gluten-free flour blend the work surface, roll the dough into ropes 2 cm thick and cut into pillows of about 2–3 cm.

   Knife
4. 4
   Cook the gnocchi in boiling salted water about 2–3 minutes, until they float, and remove with a slotted spoon.

   ⚙ Cooking in salted waterStovePotSlotted spoon

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.

To assemble

1. 5
   Heat the butter in a wide pan.

   ⚙ Pan-fryingStoveFrying pan
2. 6
   Add the sage leaves and fry for 2 minutes, until crisp.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 7
   Add the cooked gnocchi and stir for 1–2 minutes, with a little of the cooking water if needed.

   💡Gnocchi are delicate: toss them in the sauce gently and only for a minute or two, or they fall apart.