Broccoli and ricotta gnocchi - Butter and sage sauce

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Step 1

Boil or steam 150g of broccoli tips until tender (around 5-7 minutes). Drain well and let them cool completely to avoid excess moisture in the dough.

Step 2

Use a fork or potato masher to mash the cooled broccoli into a smooth paste. Alternatively, pulse it briefly in a food processor.

Step 3

Add 100g of ricotta to the mashed broccoli and mix until evenly combined.

Step 4

Crack in 1 egg and mix well. Stir in 15-20g of grated Parmesan, a pinch of nutmeg, salt, and white pepper to taste. Gradually add 60-80g of flour, mixing gently until you have a soft, non-sticky dough. Avoid overmixing.

Step 5

Lightly flour your work surface. Take small portions of the dough and roll them into thin logs. Cut into bite-sized pieces (around 2cm each). Optionally, roll over a fork to create grooves.

Step 6

Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches and cook until they float to the surface (about 1-2 minutes). Use a slotted spoon to remove them and transfer to a plate.

Step 7

While the gnocchi are cooking, melt the butter in a large pan over medium heat.

Step 8

Add the sage leaves and let them fry gently for 1-2 minutes until fragrant, but avoid burning the butter.

Step 9

Once the gnocchi are cooked and drained, transfer them directly into the pan with the butter and sage.

Step 10

Toss gently to coat the gnocchi evenly with the sauce.