Ricotta and Spinach Gnocchi Malfatti

I cooked this dish several times when I lived in Italy. It's delicious and not as well known as the classic potato gnocchi; it looks a little like them, but not too much.

Serves: 4  ·  Prep time: 25 min  ·  Cook time: 10 min  ·  Difficulty: Easy

Ingredients

• 700 g spinach
• 200 g ricotta
• 90 g flour
• 70 g grated cheese
• 1 egg
• 40 g butter

Method

Boil the spinach in plenty of water, cool it, drain it and chop it very finely. Mix the spinach with the ricotta, add two tablespoons of Parmesan (Parmigiano Reggiano), an egg and the flour, season with salt and pepper and mix everything well with a fork.

Shortly before serving, use two spoons to shape the irregular gnocchi (malfatti, 'badly made') however you like. Once shaped, drop them into salted boiling water. They should boil for about 2 minutes; conveniently, that's just when they float to the surface. Take them out of the water and leave them on a plate or a cloth for a few seconds to drain off the excess water.

All that's left is to add Parmesan and butter on top. They're also great if you warm the butter with sage, but with just a good butter they're already delicious.

They're quite different from the better-known potato gnocchi. Of course, serve them hot.

Tips and frequently asked questions

Why do my malfatti fall apart in the water?
Almost always because the spinach is too wet. Squeeze it really well after boiling, and if the mixture still feels soft, add a little more flour.

Can I use frozen spinach?
Yes. Thaw it, squeeze out all the water and chop it finely. It works just as well and saves time.

How do I know they are cooked?
They are ready when they float to the surface, after about 2 minutes. Lift them out with a slotted spoon and drain them briefly.

What else can I serve them with?
Butter warmed with a few sage leaves is the classic. A light tomato sauce or simply good butter and Parmesan also work very well.

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