I have become a Tweeter. A year ago I don’t think I knew what Twitter was, now I would be lost if I couldn’t talk to my friends all over about stuff. Well, stuff and cooking/baking. It seems that every week we are having a TwitterBake or a TwitterCook. I am loving it and loving how much I am learning from all the great cooks and bakers there are out there. At the end of last year Nancy came up with the idea of using different chefs/cooks each month and making one of their dishes to use for the avatar. Now we have been through cookies and breads over the last months. But this was something new. Last month we used recipes from Keller’s ad hoc because several of us had it or had gotten it for Christmas. This month it is James Beard – Nancy’s Choice!!
I have been wanting to make gnocchi for a while. I had made Dorie’s for French Fridays with Dorie, but they were not the regular gnocchi.
And, actually, these aren’t either…
“These are sometimes called malfatti, which means “badly made,” because they are so delicate that when they are cooked they are quite uneven in shape. You have to skim them out of the water very, very carefully because of their fragility, but they well repay the care: they just melt on your tongue when you eat them.”
12 ounces spinach, cooked, drained, and chopped
1/2 teaspoon salt
Freshly ground black pepper
1/8 teaspoon nutmeg
1 tablespoon butter
8 ounces ricotta cheese
1 1/2 ounces Parmesan cheese, grated
3 tablespoons flour
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
Put the spinach in a saucepan with the salt, pepper, nutmeg, butter, and ricotta. Stir it over low heat for about 5 minutes to dry it out. Remove from heat and beat in the eggs, Parmesan cheese, and flour. Set mixture aside to cool for 2 hours.
Dust a wooden board and your hands with flour. Pull off walnut-sized pieces of the spinach mixture, and form croquettes the shape of a cork. Roll them in the flour and, when they are all ready, drop them carefully into a large pot of very gently simmering water. Don’t let the water boil, the action may cause the gnocchi to disintegrate. If the mixture seems too soft, don’t worry, because the eggs and flour will hold the gnocchi together when they come in contact with the simmering water.
Preheat oven to 350º.
When the gnocchi rise to the surface of the water, they are finished cooking. Skim them off with a slotted spoon, drain them well, and place them in an ovenproof baking dish lightly coated with butter. Pour the melted butter over them, sprinkle with the remaining Parmesan cheese, and heat the oven for 20 to 30 minutes.
These are very light and tasty and they do practically melt in your mouth. Definitely a great side dish or good just by themselves.
BTW this recipe came from The James Beard Foundation and was originally in Beard’s Beard on Pasta.