INGREDIENTS:
2 C fresh baby spinach leaves, chopped coarsely
1 T olive oil
1/4 C ricotta cheese
1-1/4 C flour
1 egg yolk
1/4 C Parmesan cheese, grated
salt and pepper, to taste
extra flour for dusting the gnocchi
2 Italian sausage links, hot or sweet, sliced into 1/4″ pieces
3 T butter
4-5 medium sage leaves
Extra grated Parmesan cheese
DIRECTIONS:
1. In a large skillet, heat olive oil over medium high heat, add the spinach and cook until wilted. Transfer to paper towels or kitchen towel to train. Squeeze out any excess water. Place in a large work bowl. Add the ricotta, egg, Parmesan, salt and pepper, and flour. Work into a pasta, kneading until smooth.
2. To form the gnocchi, divide dough into fourths and roll each portion into a rope about 7 inches long. Cut each rope into 5 pieces.
3. Place on a plate or baking sheet. Sprinkle the gnocchi with a little more flour, let rest at least an hour.
4. Bring a large pot of lightly salted water to a boil. The gnocchi will cook very quickly, 4-5 minutes. When they are almost done, they will float to the top of the pot. Cook another minute or two.
5. A few minutes before you put the gnocchi in the boiling water, brown the sausage and sage leaves in a large pan over medium high heat, adding a little olive oil if needed. Cook until the sausage is done throughout. Lower the heat to medium, stir in butter and continue to cook until butter browns, 2-4 minutes. When the gnocchi are done, drain and add to the sausage mixture. Toss. Plate and serve with Parmesan cheese.
Source: Vermont Cookie
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