Ricotta and Spinach Gnocchi with Burnt Butter Sauce
400g baby spinach, washed
400g goat’s milk ricotta, dry
150g Maestre Murcia al Vino cheese, finely grated
1/2 whole nutmeg, finely grated
2 free range eggs, lightly beaten
1 lemon, finely grated rind and juice
50g unsalted butter
12 sage leaves
2 tbsp toasted pine nuts
Heat a large frying pan over medium to high heat. Add half the spinach and a few tablespoons of water. Stir the spinach until it begins to wilt then add the remaining half. Cook for 1-2 minutes until soft. Drain well and allow to cool slightly. Transfer the spinach to a clean tea towel and squeeze out as much water as possible. Chop finely.
In a large bowl, combine the ricotta, spinach, Murcia Vino cheese, nutmeg, eggs and lemon zest. Season well with salt and pepper and mix well. Gently fold in the flour until combined. The dough should just hold together.
Use two dessert spoons to make quenelles of the ricotta mixture and place on a baking tray dusted with flour. Set aside until ready to cook.
Bring a large saucepan of salted water to the boil.
Melt the butter in a saucepan over medium to high heat. Cook for 2 minutes until the butter starts to turn golden brown. Add the sage leaves, cook for 1 minute until crispy then squeeze in the lemon juice.
Cook the gnocchi, in batches, for 1- 2 minutes or until they float to the top. Drain briefly.
To serve, divide gnocchi between plates and drizzle over the sauce. Top with pine nuts and serve immediately.