Spinach gnudi with sage butter recipe
Butter shines through in its delicious simplicity, coating this pillowy spinach and ricotta gnudi recipe– a lighter, flourless take on a gnocchi recipe – in a deceptively easy supper
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.sainsburysmagazine.co.uk.
Cooking tools:
- Microplane
- Colander
- Kitchen towel
- Food processor
- Mixing bowl
- Grater
- Measuring spoon
- Pot
- Slotted spoon
- Skillet
- Baking sheet
- Parchment paper
- Plate
- Chef's knife
- Cutting board
- Stove
Ingredients
- 2 x 260g bags young spinach
- 2 x 250g tubs ricotta
- 30g parmesan*, finely grated, plus extra to serve
- zest of ½ lemon
- 1 medium egg, beaten
- ½ tsp fine salt
- 100g fine semolina, plus extra to dust
- 100g unsalted butter
- about 16 sage leaves
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