Easy Italian Recipes

 MAKES 6 servings

- 2 Ib (1 kg) spinach, stemmed
- Sea salt and freshly ground pepper
- 6 tablespoons (3 oz/90 g) unsalted butter
- 1 small yellow onion, finely chopped
- 2 cups (15 oz/470 g) whole-milk ricotta cheese
- 1 3/4 cups (7 oz/220 g) grated Parmigiano-Reggiano cheese
- 2 large eggs
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups (71/2 oz/235 g) allpurpose (plain) flour
- 1/2 cup (2 oz/60 g) plain fine dried bread crumbs

In Florence, this type of gnocchi is called nudi, because it is similar to ravioli filling minus the pasta. These gnocchi are particularly delicate. If you think they might not hold their shape when they are boiled, make a test gnoccho and drop it into a saucepan of boiling water. If it breaks apart, add a little more flour to the remaining mixture. You can boil the gnocchi up to 3 hours in advance, and then cover and refrigerate them until it is time to bake them. if they have been chilled, add 5 minutes or so to the baking time.

In a saucepan, combine the spinach, 1/4 cup (2 fl oz/ 60 ml) water, and a pinch of salt. Cover, piace over medium heat, and cook, stirring, until tender, 3-4 minutes. Drain the spinach and let cool, then squeeze to extract the excess liquid. Finely chop the spinach and set aside.

In a small frying pan over medium heat, melt 2 tablespoons of the butter. Add the onion and sauté unti! tender and lightly golden, about 10 minutes. Set aside.

In a large bowl, beat together the ricotta, 1 cup (4 oz/125 g) of the Parmigiano-Reggiano, the eggs, and the nutmeg. Season with salt and pepper. Add the onion and spinach and stir well. Stir in the flour until well blended and a soft dough forms.
Line 2 rimmed baking sheets with parchment (baking) paper. Scoop up a tablespoon of the dough and, with dampened hands, lightly shape it into a ball 3/4 inch (2 cm) in diameter. Place the ball on one of the prepared baking sheets. Repeat with the remaining dough, making sure the balls don't touch on the baking sheets.

Bring at large pot three-fourths full of water to a rolling boil and add 2 tablespoons salt. Position a rack in the middle of the oven and preheat to 400°F (200°C). Butter a shallow 3-qt (3-1) gratin or baking dish with 2 tablespoons of the butter.
Reduce the heat so the water is at a steady simmer. Add half of the gnocchi to the pot and cook, stirring gently once or twice, until they rise to the surface, about 3 minutes. Using a slotted spoon, transfer them to the prepared dish. Cook the remaining gnocchi in the same way and add them to the dish.

Cut the remaining 2 tablespoons butter into bits and dot the surface of the gnocchi evenly. Sprinkle with the remaining 3/4 cup (3 oz/95 g) Parmigiano-Reggiano cheese and the bread crumbs. Bake until the butter is sizzling and the cheese is melted, about 15 minutes. Serve at once.

Buon appetito !