Gnudi with chopped burrata, sage butter and Parmesan - Great British Chefs
Light, fluffy spinach gnocchi are coated in a nutty, browned sage butter sauce with creamy burrata and Parmesan.
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.greatbritishchefs.com.
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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