Gnudi with chopped burrata, sage butter and Parmesan - Great British Chefs

Gnudi with chopped burrata, sage butter and Parmesan - Great British Chefs

www.greatbritishchefs.com

Light, fluffy spinach gnocchi are coated in a nutty, browned sage butter sauce with creamy burrata and Parmesan.

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Ingredients

  • 1kg spinach leaves
  • 400g of ricotta
  • 2 eggs, beaten
  • 50g of 00 flour
  • 150g of fine semolina
  • 75g of unsalted butter
  • 8 sage leaves
  • 100g of burrata, drained and finely chopped
  • 50g of grated Parmesan
  • salt to season
  • black pepper to season

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