Malfatti

Spinach Gnocchi

l 1/2 lbs. spinach
3 eggs (2 whole, 1 yolk)
1 small onion
nutmeg
5 oz. butter
7 oz. fresh ricotta
1/3 lb. grated Parmigiano
sage
salt
pepper

Clean, wash and cook the spinach (using just the water left over on the leaves after washing). Drain, squeeze well and chop finely. Wilt the minced onion in 2 oz. of butter, then drain the onion and add it to the spinach. Cook on a very low heat, stirring frequently to allow the spinach to exude more water, then let cool.

Sieve the ricotta into a bowl. Add the spinach, about 2 oz. of Parmigiano, 2 whole eggs and 1 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.

Note: In order to allow the condiment to develop its full favor, keep care to warm the platter with gnocchi in a bain-marie for 5 mins. before serving.