Malfatti Malfatti – Spinach Gnocchi
1/2 lbs. spinach
Three eggs (2 whole, one-yolk)
One small onion
5 oz. butter
7 oz. fresh ricotta
1/3 lb. grated Parmigiano
How to make the Malfatti – Spinach Gnocchi:
Clean, wash and cook the spinach (using just the leftover on the leaves after washing). Drain, squeeze well, and chop finely. Wilt the minced onion in 2 oz. of butter, drain the onion, and add it to the spinach. Cook on shallow heat, frequently stirring to allow the spinach to exude more water, then let cool.
Sieve the ricotta into a bowl. Add the spinach, about two oz of Parmigiano, two whole eggs and one yolk, a pinch of nutmeg, and pepper and salt to taste. Mix, adding in the flour little by little, as much as necessary to obtain a firm but soft mix. Use a spoon to make dumplings the size of a walnut. Lightly sprinkle gnocchi with flour (the amount of flour used to dust them will vary according to how well the spinach is dried), and set aside on a sheet pan.
Bring a generous amount of salted water to a boil in a large pot. Meanwhile, brown the rest of the butter in a saucepan, adding whole sage leaves to taste. Add gnocchi to the boiling water, stirring gently as they float to the top drain with a skimmer and arrange in a serving platter—season with the sage-flavored melted butter and Parmigiano. Serve very hot. Instead of sage-flavored butter, you may use a light tomato sauce.
Malfatti – Spinach Gnocchi is a recipe from Lombardia