|
| |
|
- Malfatti
- (Spinach Gnocchi)
-
Ingredients:
-
1 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!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian & Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- OreganoFromItaly
|
-
|
