Spinach & Ricotta Gnocchi

I don’t think there is a nicer way of cooking spinach than Gnocchi Verdi. Also known in different parts of Tuscany as malfatti (badly made), ravioli nudi (naked ravioli) or topini verdi (little green mice). Gnocchi are among the oldest foods in Italy, and the spinach ones are a specialty of the Casentino, an area east of Florence where greens grow wild on the hillsides.

Although easy to make, I have to admit, that I do have a few horrific memories of gnocchi dissolving into a spinachy mush whilst cooking. There are a few key points to remember – really squeeze all the water out of the spinach. I used 700g of spinach and ended up with 300g with which I made half a batch of the recipe. I got 22 gnocchi which would serve I suppose 4 as a starter or 2 as a main course. The next point is to chop the spinach really well. And finally, it is really important that the water does not boil fast when cooking them. It should simmer, not boil and the gnocchi will eventually float to the surface when they are done. Be patient, it will happen and they will be delicious.

Spinach & Ricotta Gnocchi

Adapted from The River Cafe Cook Book

Serves 4 as a main course

50g butter

a bunch of fresh marjoram

500g blanched spinach leaves squeezed dry (about 1.25kg raw spinach)

sea salt

300g fresh ricotta cheese

90g plain flour

3 egg yolks

1/2 nutmeg grated

150g parmesan freshly grated

sage butter

Blanch the spinach in a large pan of salted water for a minute or two. Remove with a slotted spoon and drain well in a colander. When cool enough to handle squeeze out the water really well. Chop well.  Melt the butter add the marjoram and cook for a minute. Add the spinach and stir to combine the flavours. Season well and leave to cool. In a large bowl lightly beat the ricotta with a fork then sieve in the flour. Add the egg yolks the nutmeg and parmesan and finally fold in the cooled spinach mixture until well combined. Taste for seasoning. Dust a baking tray with flour or semolina.

Using 2 dessert spoons take a small spoonful of mixture and using the one spoon mould the mixture so that it forms a gnocchi. Place on the floured baking tray. The gnocchi should all be the same size about 2cm diameter.

Bring a large pan of water to the boil then lower the heat to a simmer. Gently place the gnocchi in the water in batches it is important not to overcrowd the pan. When the gnocchi come back to the surface remove carefully with a slotted spoon and briefly place the spoon on kitchen paper to drain off excess water.

Serve immediately in warm plates with sage butter and extra parmesan.

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