Spinach Malfatti With Sage Brown Butter Sauce

Make something good.

1. 01

   1. In a medium covered saucepan, steam spinach in 2 tablespoons water until done, approximately 1 minute. Drain spinach and squeeze out extra liquid until very dry.

2. 02

   2. Combine spinach with all ingredients, except flour and sage. Refrigerate 1 hour.

3. 03

   3. Bring a large pot half full of salted water to a simmer. Drop spinach cheese mixture by tablespoons into flour and roll each lightly into long logs. Cut into 1 1/2- inch dumplings.

4. 04

   4. Drop dumplings into the gently simmering water. When they rise to the top, remove with a slotted spoon, approximately 3 to 5 minutes.

5. 05

   5. In a saucepan, heat butter over medium-high heat. Once butter begins to brown, add sage and cook until leaves are crisp (approximately 1 to 2 minutes.

6. 06

   6. Spoon brown butter over malfatti and top with the crisp sage leaves. If preferred, top with more Parmesan cheese.