Malfatti – Spinach Gnocchi

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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at