Spinach & Ricotta Gnudi with Lemon, Sage & Pine Nut Brown Butter Sauce - Penguin Books New Zealand
A nod to the Italian keto mummas for this comforting dish! The soft, pillowy gnocchi-like dumplings are made with ricotta instead of potato, which makes them lighter and less chewy than their...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.co.nz.
Ingredients
- 150g baby spinach leaves
- 1 cup ricotta
- 1 egg, whisked
- ½ cup grated Parmesan, plus a few shavings to garnish
- 1 tsp ground nutmeg
- zest of 1 lemon
- ½ tsp sea salt, plus extra to flurry on top
- ½ tsp freshly ground black pepper
- ½ cup fresh basil leaves, thinly sliced
- 100g butter
- 20 sage leaves
- 3 tbsp pine nuts
- big pinch of dried chilli flakes or sweet smoked paprika flakes
- juice of ½ lemon
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