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Gnocchi Verdi

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. 

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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.