Travel Reference
In-Depth Information
33
Gnocchi Di Spinaci (Malfatti)
Spinach and ricotta dumplings
1 pound fresh spinach, very well
washed
Put the spinach in a sauté pan and cook with just a
small amount of water, covered. Season to taste with
salt, pepper, and nutmeg. When tender, drain well and
squeeze dry. Chop very finely and then beat together
with the ricotta and butter. (A food processor works
very well for this.)
Salt and pepper
Nutmeg
8 ounces ricotta
2 tablespoons sweet butter,
softened
²/
³
cup flour
1 egg plus 1 egg yolk, well beaten
Next, beat in the flour and eggs, and then adjust sea-
soning to taste. Bring a large pot of salted water to
the boil. Shape all of the spinach gnocchi mixture into
walnut-sized dumplings. Cook in the boiling water a
few at a time—scooping each out as it cooks and floats
to the surface.
Melted butter, for dish
Fresh grated Parmesan cheese
Drain all of the dumplings when they are done. Place
in a buttered baking dish and sprinkle with Parmesan
cheese. Bake for 10-15 minutes at 425 degrees.
.
YIELD
,
Serves 4
