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SPINACH GNUDI WITH SAGE BURNT BUTTER

www.cookrepublic.com
  • minutes
  • Serves 4

INGREDIENTS

1 cup

fresh spinach leaves

1 1/2 cups

fresh ricotta, drained

3/4 cup

finely grated parmesan plus extra to serve

1 cup

plain flour, plus extra to dust

1 tsp

ground nutmeg

2

egg yolks, lightly beaten

100 g

unsalted butter

16

sage leaves

freshly cracked black pepper