Spinach And Ricotta Gnocchi With Sage Butter - cooking recipe

Ingredients

8 oz frozen spinach, thawed, excess liquid squeezed out, finely chopped
1 container (15 oz) ricotta cheese
1 cup finely grated Parmesan cheese
1/2 cup flour
2 None eggs, lightly beaten
1 tbsp olive oil
5 tbsp butter, chopped
16 None fresh sage leaves
1/4 cup shaved Parmesan cheese

Preparation

Combine spinach, ricotta, grated Parmesan, flour, eggs and oil in large bowl. Mix well. Drop level tablespoons of the mixture onto a lightly floured tray; cover. Refrigerate for 1 hour, or until firm.
Shape spinach mixture into ovals. Drop gnocchi, in batches, into large saucepan of boiling water. Cook, without stirring, until gnocchi floats to the surface. Remove with slotted spoon.
Meanwhile, heat butter in small skillet until lightly browned. Add sage; remove from heat.
Divide gnocchi among plates; drizzle with sage butter. Sprinkle with shaved Parmesan and black pepper.