A light and simple first course that’s easy to make. Ingredients: 2 pounds fresh spinach 10 ounces ricotta 3 ounces Parmigiano-Reggiano – 2 eggs 1 egg yolk 1 teaspoon salt 1/2 teaspoon nutmeg, grated 1/2 cup flour, divided 8 tablespoons butter 8 sage leaves....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Spinach Gnocchi with Sage Butter
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