(Spinach and Ricotta Gnocchi)


  • 12 oz. boiled, squeezed and chopped spinach

  • 2 cups ricotta

  • 2 eggs

  • 1/2 cup grated parmesan

  • all purpose flour

  • rice flour

  • salt

  • pepper

  • grated lemon zest

For Seasoning:

  • 1/2 cup melted butter

  • sage


  1. Mix in a bowl the spinaches with ricotta, parmesan, salt, pepper, and 5 Tbsp. flour

  2. Add the eggs and the lemon zest

  3. Make gnocchi big as a walnut, coat with rice flour and regular flour. and cook them in boiling salted water

  4. Take them out when they float

  5. Season with butter melted with leaves of sage and grated parmesan


Use a microplane to zest the lemon.