Malfatti (Spinach-Ricotta Gnocchi)

Let's Cook

1. Step 1.

   Cook in rapidly boiling water until wilted, less than 1 minute: 1 pound fresh spinach

2. Step 2.

   Transfer to an ice water bath to cool, drain well, then place in a clean kitchen towel and wring out as much moisture as possible. Finely chop the spinach and place in a medium bowl. Add and stir to combine: 1 pound whole-milk ricotta; 1 cup all-purpose flour; ½ cup finely grated Romano or Parmesan (2 ounces); 2 large eggs; ½ teaspoon salt; ½ teaspoon black pepper

3. Step 3.

   Bring a large pot of salted water to a simmer. With a spoon, scoop up about 1 tablespoon of the gnocchi mixture. Use a second spoon to shape the mixture into rough ovals or balls, then drop into the simmering water. Cook several at a time until they float. The dumplings will shed a little spinach into the water; this is normal. Never allow the water to boil. Transfer the dumplings with a slotted spoon to a serving dish and repeat with the remaining gnocchi. To serve, top the gnocchi with: Melted butter or Brown Butter; Bread crumbs

4. Step 4.

   Or place the gnocchi in a lightly greased baking dish, drizzle with butter and finely grated Parmesan, and bake at 400°F until lightly browned, about 15 minutes.