In Tuscany they call them Gnudi, in Lombardy Malfatti, in Rome I would simply say Spinach gnocchi.
This recipe comes straight from my family’s tradition so no criticisms are accepted.
I find it wonderful and it is also very easy and quick to prepare. Furthermore, it is a dish that can replace pasta in diets given the low intake of flour (Angelica ate them when she was fat).
Ingredients for 2 people:
- 200 grams of spinach
- 20 grams of parsley
- 200 grams of ricotta
- 50 grams of parmesan
- 80 flour (plus a little flour for preparation)
- salt and nutmeg to taste
- 1 egg
- Butter and sage for the seasoning
- Parmesan for the seasoning
Boil the spinach (pan with a little water otherwise they lose their nutritional components) with a little salt for about 15 minutes.
Squeeze them well and place them in a bowl, combining the ricotta, the egg, the parmesan, the parsley leaves (they give that extra something!), the flour (three teaspoons) and the nutmeg. Lightly salt the mixture and mix it well.
Put some water to boil and add salt.
Prepare a plate with flour and begin to form real balls to flour on the plate (see photo).
Mettete a bollire nell’acqua salata e scolateli non appena vengono a galla (circa 4 minuti).
Come condimento la morte loro è sicuramente il burro e salvia con una spolverata di parmigiano.
We also tried them with celiac flour (for a friend of ours) and they still turned out very well.
They are also very good au gratin with bechamel.
Thanks to mom for this recipe!
