1. Place the spinach in a bowl and pour enough boiling water over it to cover. Once it has wilted, drain and leave to cool. Wrap a clean dishcloth around the spinach and, holding it over the sink, squeeze out as much moisture as possible. Chop fine. 2. Combine the chopped spinach with parsley, garlic, ricotta, soy flour, egg and yolk, parmesan, and nutmeg. Season with salt and pepper. Stir vigorously until thoroughly combined. 3. Bring a large pan of water to a boil and salt it well. Form the dough into balls, about 2/3 the size of a golf ball. The gnocchi can be frozen at this stage if you are planning a future meal. Drop a few gnocchi at a time into the water, lower heat to simmer, and cook 3-4 minutes, until they have risen to the surface. Remove with a slotted spoon. Keep these warm while you cook the rest. 4. To make sage butter, melt butter in pan over medium heat. Add the salt and sage. Cook until sage is tinged with gold. Pour herb butter over cooked gnocchi and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
