I’ll be the first to admit that home-made gnocchi doesn’t fall into the throw-it-all-in-a-bowl, quick-and-easy-recipe category, but it is fun to make, tastes delicious and really isn’t as hard as you might think. Anyway, let’s face it: making your own gnocchi is guaranteed to give you that smug-in-the-kitchen smile.
The warm sage butter is also perfect to spoon over a simple pasta of roast pumpkin, pine nuts and English spinach.
Blanch the cavolo nero leaves in a large saucepan of boiling water for 1 minute, or until soft and wilted, then drain and rinse under cold water. Squeeze the leaves to remove the excess liquid and then pat dry with paper towel. Chop the leaves very, very finely (to make it easier to incorporate into the ricotta).
Bring a large saucepan of salted water to the boil. Add half the gnocchi to the water and cook for about 3 minutes, or until the gnocchi rise to the surface of the water. Using a slotted spoon or a small sieve, scoop the gnocchi out of the water and put them into a warmed pasta bowl. Repeat the process with the remaining gnocchi.
Meanwhile, put the remaining
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