Name: Spinach and Ricotta Gnocchi
Yield: Makes 8 first-course servings
Ingredients: 4 6-ounce packages ready-to-use baby spinach leaves; 2 cups whole-milk ricotta cheese (about 16 ounces); 1 cup freshly grated Parmesan cheese; 1/2 cup (about) all purpose flour; 2 large egg yolks; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; Generous pinch of ground nutmeg; 1/4 cup (1/2 stick) butter, melted

Spinach and Ricotta Gnocchi

(Gnocchi di Spinaci e Ricotta)

These gnocchi are 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.

Recipe notes

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