Spinach Gnocchi with Sage Butter

For the spinach gnocchi with sage butter, beat the butter in a bowl until fluffy and gradually add the egg yolk.

Season to taste with salt, pepper and nutmeg. Then coarsely chop the thawed spinach leaves and mix into the butter mixture together with the breadcrumbs.

Let the dumpling mixture rest for 10 minutes, then cut out the dumplings and place on a floured plate in the refrigerator for 20 minutes. Bring salted water to a boil in a saucepan and boil the cold dumplings in it once, cover and let them stand for about 20 minutes. Melt 3 tablespoons of butter in a pan and let it foam up. Sauté the sage leaves in it.

Add the finished gnocchi to the sage butter and fry a little more. Arrange the spinach gnocchi with sage butter and serve.

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