The Missoni Family Cookbook features some well-loved homemade recipes passed down through generations. This ricotta and spinach gnocchi recipe is a triumph; try it yourself at home
A simple ricotta and spinach gnocchi recipe, perfect for weekday suppers
17 oz fresh spinach
3 lb ricotta
3 large egg yolks
4 oz type 00 flour, plus more for dusting
1 tsp freshly ground nutmeg
Sea salt and freshly ground white pepper
For the sage-infused butter: 1 stick unsalted butter
6 leaves fresh sage
Freshly grated Parmigiano-Reggiano, for serving.
Wash the spinach thoroughly.
Bring a large pot of water over high heat to a boil. Add the spinach and cook for about 2 minutes, or until tender; drain the spinach into a colander.
Using your hands, shape the spinach into a ball, pressing firmly to drain well. Place the spinach in a large cloth and twist it tightly over the sink, removing all excess water.
In a food processor fitted with the “S” blade, chop the spinach until it achieves a superfine consistency. Add the ricotta, the egg yolks, the 4 ounces of the flour, and the nutmeg; season with sea salt and white pepper. Pulse until well combined.
Dust some of the flour over a clean work surface, a baking sheet, and your hands. Shape the spinach-ricotta mixture into 1–1 -inch balls. Dust them with flour and place them on the prepared baking sheet.
Bring a large pot of salted water over medium-high heat to a boil. Add the gnocchi to the pot in batches to avoid overcrowding. Allow each batch to cook for 2–3 minutes, or until they float to the surface. Remove each batch from the pot using a slotted spoon and set aside to drain.
Make the sage-infused butter: In a saucepan over medium-high heat, melt the butter. Add the sage leaves and fry for 2–3 minutes. Remove from the heat.
To serve, place 5–6 gnocchi in six shallow serving dishes (there will be plenty left for second helpings). Sprinkle the gnocchi with the Parmigiano-Reggiano and drizzle them with the hot sage-infused butter to melt the cheese. Serve hot.