Green Gnocchi With Burnt Butter Sauce

Prep Time
Cook Time
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"From our weekday newspaper The West Australian. Times are estimated. NOTE the full name of the recipe was Green Gnocchi With Cinnamon Myrtle Burnt Butter Sauce."

Original recipe yields 2 servings


  • Serving Size: 1 (689.8 g)
  • Calories 1251.4
  • Total Fat - 87.2 g
  • Saturated Fat - 47.4 g
  • Cholesterol - 1078.7 mg
  • Sodium - 2042.4 mg
  • Total Carbohydrate - 47.4 g
  • Dietary Fiber - 13.7 g
  • Sugars - 3.1 g
  • Protein - 74.7 g
  • Calcium - 1542.4 mg
  • Iron - 13.1 mg
  • Vitamin C - 100.9 mg
  • Thiamin - 0.6 mg

Step 1

Place 300 grams of the warrigal greens in a bowl and pour boiling water over them and leave for 1–2 minutes until wilted, drain thoroughly, squeeze out excess water and finely chop.

Step 2

Place the warrigal greens, parsley, garlic, ricotta, flour, eggs and cheese in a large bowl and season with salt and pepper and use a fork to stir very thoroughly.

Step 3

On a floured surface, roll the dough into finger-sized lengths then cut into 3 cm portions and place on a baking tray lined with baking paper and refrigerate for at least 30 minutes before cooking.Boil a large pot of salted water and cook the gnocchi until just cooked, a few minutes - they will float to the top when cooked. Drain and set aside.

Step 4

To make the burnt butter sauce: In a large saucepan over medium heat, melt the butter with the cinnamon myrtle, garlic and remaining warrigal greens and cook for 5–6 minutes, or until the butter is slightly brown.

Step 5

Toss the gnocchi through the sauce, stir through the sea parsley leaves and season with salt and pepper to taste.

Step 6

Sprinkle with cinnamon myrtle to serve.

Tips & Variations

No special items needed.