Gnudi with chopped burrata, sage butter and Parmesan
Light, fluffy spinach gnocchi are coated in a nutty, browned sage butter sauce with creamy burrata and Parmesan.
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Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Baking sheet
- Refrigerator
- Skillet
- Stove
- Pot
- Slotted spoon
- Paper towel
- Measuring spoon
- Serving bowl
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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