Spinach-Ricotta Gnocchi by Chef Laura De Martin

Chef Laura De Martin uses sage grown in the rooftop garden of the Hyatt Regency Orange County for her Spinach-Ricotta Gnocchi.

Spinaci-Ricotta Gnocchi

Brown butter, sage with cheese vellutata

(Serves 4-6)

1 onion

spinach-ricotta gnocchi


1 tablespoon garlic minced  

Oil, as needed             

1 pound spinach

1 egg                          

8 ounces (1 cup) ricotta                                       

10 ounces  white bread (softened in water or milk, then squeezed dry)                           

3 ounces (3/4 cup) flour                              

3 ounces (3/4 cup) Parmesan, grated 

Salt and pepper, to taste            

1/2 teaspoon nutmeg           

1 teaspoon marjoram


Sweat the onion and the garlic in oil, add spinach and cook until wilted. Add mixture to blender and add egg. Blend.                         

Add remaining ingredients to a bowl, add spinach mixture and mix completely.  Let rest for 20 minutes.                                                       

Form the dough into long rolls and cut into small dumplings.                               

Cook the dumplings in boiling, salted water.                                             

When the gnocchi float to the top, continue to simmer for 2 minutes.                                  

Strain the gnocchi.


Cheese vellutata sauce

4 ounces (1 stick) butter

1 cup flour

4 cups milk

4 ounces (1 cup) fontina cheese

2 ounces (1/2 cup) grated Parmesan cheese

1 cup cream

Salt and pepper, to taste


Melt the butter over low heat and add the flour; cook for 2-3 minutes. Add the milk slowly, stirring constantly until it thickens and is smooth. Remove from heat and add the cheeses, stirring until melted. Add the cream and seasoning.


To serve

Brown butter, as needed

Sage leaves, garnish

Parmesan, to garnish


Sauté gnocchi with brown butter and sage. Ladle vellutata sauce and place gnocchi on top. Garnish with Parmesan.           


Chef Laura De Martin

TusCA, Hyatt Regency Orange County

Anaheim, Calif.

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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

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