Gnocchi Verdi

Gnocchi Verdi
Staff Writer
Gnocchi Verde
Christopher Hirsheimer

Gnocchi Verde

These little dumplings have many names — gnocchi verdi, gnudi, or ravioli malfatti — but no matter what you call them, they are light and delicious. 

See all pasta recipes.

4
Servings
353
Calories Per Serving
Deliver Ingredients

Ingredients

For the gnocchi verdi

  • 2 pounds fresh spinach, cooked, squeezed dry, and finely minced
  • 1 1/2 cup fresh whole milk ricotta
  • 1 tablespoon melted butter
  • 3/4 cups Parmigiano-Reggiano
  • 2 eggs, lightly beaten
  • 1 teaspoon nutmeg
  • Salt and pepper
  • 6 tablespoons flour

For the sage butter

  • 8-12 tablespoons butter
  • 8-10 sage leaves
  • Parmigiano-Reggiano

Directions

For the gnocchi verdi

Mix together the spinach, ricotta, butter, Parmigiano, and eggs with a rubber spatula in a large bowl. Season with nutmeg, salt, and pepper. Sift the flour through a sieve into the spinach mixture. With a spatula, mix it just enough to incorporate the flour. Overmixing the dough will make the gnocchi heavy and tough. The dough will be soft and a little sticky — that’s fine. Refrigerate in a covered container for a few hours or, better still, overnight.

For the sage butter

About 20 minutes before serving, melt the butter in a small pan with the sage leaves over medium heat. Turn off heat, cover, and keep warm.

To form and cook the gnocchi, fill a wide pan with water to a depth of about 3 inches. Season with salt, and bring to a gentle simmer over medium heat. Adjust the heat to keep the water barely simmering. Have ready the chilled gnocchi dough, 2 teaspoons, and 1 cup cold water. Dip the spoons in the water, then scoop up some dough with one spoon. Use the other spoon to shape the gnoccho into a quenelle. Hold the spoon in the simmering water for a second and the gnoccho will slide off to the bottom of the pan. Cook 6–10 gnocchi at a time. When they float to the surface, cook them for about 3 minutes.

Divide the gnocchi between flat soup bowls and spoon the warm sage butter on top. Season with salt and pepper and a shower of Parmigiano.

Nutritional Facts

Total Fat
7g
10%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
72g
55%
Protein
5g
11%
Vitamin A, RAE
54µg
8%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
130mg
13%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
31mg
10%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
117mg
17%
Selenium, Se
5µg
9%
Sodium, Na
189mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
244g
9%
Zinc, Zn
1mg
13%

Gnocchi Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Gnocchi Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Gnocchi Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.