Spinach Gnocchi in Vegan Brown Butter Sage Sauce

Fresh summer spinach is a great way to make these light fluffy gnocchi and non vegans you can use real butter and Parmesan cheese, this will make 2 servings for 4 just double it, here‘s how I do it :

Ingredients:

1 large golden potato

2 cups tightly packed fresh spinach

1/2 cup all purpose flour

4 tbs vegan butter

handful of fresh Sage roughly chopped

parmesan cheese for topping vegan or non

Boil the potato with the skin on till fork tender then remove and place in cold water till totally cool then peel the potato and put it through a potato ricer or mash it with a fork. Boil the spinach for 2 mins then drain and purée in a blender. Add the spinach to the potato then add the flour and a pinch of salt and form it into a ball. Cut the ball in 4 pieces then roll each piece into a log and cut off 2“ pieces, you can use a fork to make ridges in the gnocchi or leave as is. Sprinkle with a little flour so they don’t stick. Boil the gnocchi in salted water till they float to the top about 2-3 mins. In the meantime place the butter in a large skillet and cook on low simmer for 2-3 mins till it begins to brown then add the chopped sage and cook till sage gets slightly crisp. Toss the gnocchi in the skillet and incorporate the sauce stirring frequently for a minute then serve piping hot in bowls topped with grated vegan, or non Parmesan cheese and fresh ground black pepper.