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Spinach Gnocchi
Spinach Gnocchi
(Malfatti)
 
 
Ingredients:

1 and 1/2 lbs spinach 
3 eggs (2 whole, 1 yolk) 
1 small minced onion 
Nutmeg 
5 oz butter 
7 oz fresh ricotta cheese
1/3 lb grated Parmigiano cheese
Sage 
Salt and pepper 
 
Directions:
 
Clean, wash and cook the spinach (using just the water left over on the leaves after washing).
 
Drain, squeeze well and chop finely.
 
Add the minced onion in 2 oz. of butter, then drain the onion and add it to the spinach.
 
Cook on a very low heat, stirring frequently to allow the spinach to exude more water, then let cool. 

Sieve the ricotta into a bowl.
 
Add the spinach, about 2 oz of Parmigiano cheese, 2 whole eggs and 1 yolk, a pinch of nutmeg and pepper and salt to taste.
 
Mix, adding in the flour little by little, as much as necessary to obtain a firm but soft mix.
 
Use a spoon to make dumplings the size of a walnut.
 
Lightly sprinkle gnocchi with flour (the amount of flour used to dust them will vary according to how well the spinach is dried), and set aside on a sheet pan. 

Bring a generous amount of salted water to a boil in a large pot.
 
Meanwhile, brown the rest of the butter in a saucepan, adding whole sage leaves to taste.
 
Add gnocchi to the boiling water, stirring gently.
 
As they float to the top drain with a skimmer and arrange in a serving platter.
 
Season with the sage flavored melted butter and Parmigiano cheese. Serve very hot.
 
Instead of sage-flavored butter, you may use a light tomato sauce. 

Note: In order to allow the condiment to develop its full favor, keep care to warm the platter with gnocchi in a bain-marie for 5 minutes before serving.

That's it!
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