Traditional Italian Spinach Gnocchi With Butter
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta July 21, 2017 Last updated on October 3, 2024 Marta July 21, 2017 Last updated on October 3, 2024 Spinach gnocchi are the most luxurious gnocchi you can ever make. They don’t only look fantastic – they taste fantastic! The dish comes from Lombardy and Tuscany where they call them “malfatti”. They are much lighter than the standard gnocchi, as they contain ricotta cheese and spinach. They make perfect first course along with butter, parmesan and sage but also a side dish. There are gnocchi available in supermarkets, but generally, the Italians make them freshly. The recipe below comes from the Italian course that my husband made a few years ago. Last year we came across this recipe because we were looking for an elegant side dish for our Italian cooking event. In the end, we decided to make another dish, but those gnocchi are definitely unforgettable! Spinach Gnocchi No ratings yet Course Side Dish, Starter Servings 2 people INGREDIENTS 500 g spinach fresh, washed200 g flour150 g ricotta100 g butter80 g parmesan2 eggs1 onion finely chopped1 egg yolksaltnutmegpepper 500 g spinach fresh, washed 200 g flour 150 g ricotta 100 g butter 80 g parmesan 2 eggs 1 onion finely chopped 1 egg yolk salt nutmeg pepper INSTRUCTIONS Preheat the pan with 30g butter. Add the onion and stir until golden brown. Add spinach, wait 3 minutes and set aside.Preheat the oven to 150 degrees.In the large bowl mix together: ricotta, 40g parmesan, eggs and egg yolk, salt, nutmeg, pepper and spinach. When all ingredients are well-combined add flour, mix everything well and correct seasoning.Prepare a large pot with salty, boiling water. Form the gnocchi with 2 wet teaspoons from the prepared mixture. Cook them on low heat for 5 minutes, until they come out from the water.Melt the rest of the butter in the pan. Take out the gnocchi, trickle them with some butter and rest of the parmesan.Bake gnocchi for about 5 minutes. Preheat the pan with 30g butter. Add the onion and stir until golden brown. Add spinach, wait 3 minutes and set aside. Preheat the pan with 30g butter. Add the onion and stir until golden brown. Add spinach, wait 3 minutes and set aside. Preheat the oven to 150 degrees. Preheat the oven to 150 degrees. In the large bowl mix together: ricotta, 40g parmesan, eggs and egg yolk, salt, nutmeg, pepper and spinach. When all ingredients are well-combined add flour, mix everything well and correct seasoning. In the large bowl mix together: ricotta, 40g parmesan, eggs and egg yolk, salt, nutmeg, pepper and spinach. When all ingredients are well-combined add flour, mix everything well and correct seasoning. Prepare a large pot with salty, boiling water. Form the gnocchi with 2 wet teaspoons from the prepared mixture. Cook them on low heat for 5 minutes, until they come out from the water. Prepare a large pot with salty, boiling water. Form the gnocchi with 2 wet teaspoons from the prepared mixture. Cook them on low heat for 5 minutes, until they come out from the water. Melt the rest of the butter in the pan. Take out the gnocchi, trickle them with some butter and rest of the parmesan. Melt the rest of the butter in the pan. Take out the gnocchi, trickle them with some butter and rest of the parmesan. Bake gnocchi for about 5 minutes. Bake gnocchi for about 5 minutes. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.