A surprisingly easy to make vegetarian meal. I made it with the Basil Oil then my son Gabe elbowed me out of the way to whip up some burnt butter sauce with crispy basil. Both options here!
100g baby spinach
375g ricotta (drained of excess whey)
3 egg yolks
30g grated fresh parmesan
120g plain flour
salt and pepper
1/2 cup olive oil mixed with
1/2 bunch chopped fresh basil
Burnt Butter Sauce
fresh sage or basil leaves
1. Blanch the spinach in boiling water for 1 minute. Drain, squeeze dry in a cloth and chop very finely
2. Mix the spinach, ricotta, eggs, parmesan, flour, salt and pepper in a bowl to form a firm dough. Add a bit of extra flour if it's too wet.
3. Divide dough into 4 pieces and roll each bit into a long sausage shape 2cm thick on a well floured surface. Cut into segments about 2 cm long and put the pieces on a lightly floured plate.
4. Bring a large saucpan of salted water to the boil, add the gnocchi and cook for 3 minutes. Drain and serve with basil oil or burnt butter sauce and ground pepper.
Burnt Butter Sauce with Crispy Basil
Melt butter in a frypan until foamy, then add the basil or sage leaves and cook until the butter is slightly browned and the leaves are totally crisp.