This recipe is based on the recipe for ‘Spinach and ricotta malfatti’ which appeared in the dumpling recipes in the Guardian’s Cook supplement on 22 February 2014. Enough for 2:
- 500g fresh spinach, or 250g frozen, thawed
- 1 large egg
- 100g ricotta
- 140g plain flour (the recipe said 100g, but this left the mixture too wet), plus extra for rolling the gnocchi
- 1/4 tsp grated nutmeg
- 50g parmesan, grated
- 30g unsalted butter melted
- Black pepper
Cook the (fresh) spinach in a large pan with a lid for 5 minutes. Drain and leave until cool. Then squeeze out all the water, and chop very finely.
Beat the egg and the ricotta in a large bowl. Then mix in the flour, nutmeg, spinach and half the parmesan. Add black pepper to taste.
Form the mixture into balls the size of large marbles, by rolling small amounts of the mixture on a plate of flour. Chill for 30 minutes.
To cook, add the gnocchi, a dozen at a time, to a large pan of boiling water. Cook each batch for about 2 minutes after they have risen to the top. Lift them out with a slotted spoon and transfer them to the serving plates (in this case two), and cover to keep warm.
When all gnocchi are cooked, reheat in the microwave (1 minute on ‘high’ for each plate was sufficient).
Pour the butter over the gnocchi, sprinkle with parmesan and serve.
Meanwhile, melt the remaining butter in a small saucepan. Just before serving, spoon the butter over the cooked gnocchi, sprinkle with the remaining parmesan and serve at once.