Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes
Every bite is layered with delicious summery flavors and loved by all!
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
1. To make the gnocchi. In a bowl, mix together the spinach, ricotta, egg yolks, flour, parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.2. Flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite-size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. 3. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.4. Melt together the butter, garlic, and sage in a large skillet. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes. Drop the gnocchi into the butter sauce, gently tossing to combine. Keep over low heat. 5. In a skillet set over medium heat, add the olive oil, tomatoes and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat, toss the tomatoes with the thyme and balsamic vinegar. 6. Divide the gnocchi and sauce among bowls. Top with tomatoes and parmesan. EAT!
To Make Ahead: Form the gnocchi through step 3. The gnocchi can be kept covered in the fridge for up to 1 day or frozen for 4 months. Simply boil just before you're ready to eat and toss with sauce.