Homemade Spinach Ricotta Gnocchi with Brown Butter Sage & Cherry Tomatoes
Homemade Spinach Ricotta Gnocchi with Brown Butter Sage & Cherry Tomatoes. You already know we’re cooking homemade gnocchis when it’s a snow day. Because when you can’t leave the house the only other things to do are cook and eat and drink. And there’s nothing better than cozy homemade gnocchis in a brown butter sage sauce. Topped with herby roasted cherry tomatoes and extra Parmesan cheese. Happy snow day Saturday guys !!
Another day of being snowed in calls for fancy dinners because there is literally nothing else to do besides cook and eat and drink. So tonight we are doing it up with some more homemade gnocchis….I know I know, we have been going overboard with the gnocchis lately but the variations have all been coming out SO good. And I have been dying to try to a spinach gnocchi.
So here you have it…homemade spinach ricotta gnocchis in a brown butter sage sauce with roasted herby cherry tomatoes. And side note…we also made a blue cheese cream sauce so we had a little gnocchi duo going on. And we also had veal osso bucco. And I made strawberry muffins for valentines day. SO all around just really decadent and delicious eats for the snowstorm.
But back to this recipe…the spinach ricotta gnocchi was so delicious and actually SO much easier to make than potato gnocchi. And this brown butter sauce is also super easy, but it’s so good. You know me and my brown butter…I can never get enough. And finally finish it with the roasted tomatoes and basil and extra parmesan. SO GOOD.
I am kind of getting summer vibes from this gnocchi dish which is exactly what we need when there’s a snowstorm making this weekend depressing. And of course we’re having cocktails because you always need cocktails on Saturday especially when you’re having a big fancy feast like this one !!
Ingredients
16 ounces thawed frozen chopped spinach
2 cups ricotta
2 egg yolks
1 cup flour + more if needed
3/4 cup grated parmesan cheese
1 teaspoon salt
8 tablespoons butter
15 - 20 fresh sage leaves
10 ounces cherry tomatoes
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
black pepper
fresh basil leaves for serving
Directions
Make the gnocchi. In a large bowl, combine the spinach, ricotta, egg yolks, flour, parmesan, and salt. Stir until combine. If the dough seems wet, add additional flour, a little at a time. The dough should be sticky.
Generously dust a clean counter space with flour. Divided the dough into 6 - 8 equal pieces. With one piece of dough at a time, roll into logs of about 1 inch thickness. Cut the logs into 1 inch pieces. Place the gnocchis on a baking sheet lined with parchment paper and dusted with flour. Set aside to dry or freeze.
In a large skillet, melt the butter. Add the sage leaves and cook until the butter has browned and sage leaves are crispy.
Cook the gnocchi in boiling, salted water. When the gnocchi rises to the top, drain. Add the gnocchi to the skillet with the brown butter and toss to combine.
On a baking sheet lined with parchment paper, add the tomatoes and thyme. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to a 425 degree oven and roast for about 10 minutes or until tomatoes burst.
Serve gnocchi topped with roasted tomatoes, fresh basil leaves, and additional parmesan.
