Spinach and Ricotta Gnocchi in Brown Butter

I am beginning my journey into the world of gnocchi, and my first try was the ricotta variety with spinach added to keep it interesting. I paired the gnocchi with a brown butter sauce and some grated Parmesan, and the result was rich, decadent deliciousness. Next time, I might try a more adventurous sauce, and I'm hoping to try making potato gnocchi soon.

Spinach and Ricotta Gnocchi in Brown Butter
Adapted from Allrecipes.com

Makes 8 servings

Ingredients

16 ounces frozen spinach
1 pound container ricotta cheese
4 eggs
1 cup freshly grated Parmesan cheese for dough, ½ cup for serving
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
2 ¼ cups all-purpose flour
¼ stick unsalted butter

Directions

Defrost spinach in microwave. Squeeze spinach in a small handfuls until as dry as possible. Stir together the spinach, ricotta cheese, eggs, 1 cup Parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 2 ¼ cups of flour. Add additional flour if needed to form a soft dough.

Using floured hands, break off pieces of the mixture slightly smaller than a walnut and roll into small dumplings. Place gnocchi on a lightly floured baking sheet. Keep in the refrigerator until ready to use.

Bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

Meanwhile, cook butter in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.

Toss gnocchi with brown butter in skillet, then serve sprinkled with the remaining 1/2 cup Parmesan cheese.