Spinach & Ricotta Gnocchi with Fontina Fonduta

Name: Spinach & Ricotta Gnocchi with Fontina Fonduta
Yield: serves: 8 to 10
Ingredients: 2 pounds ricotta cheese; 1 10-ounce package frozen spinach, defrosted, water squeezed out, and finely chopped; 4 large eggs; 2 cups freshly grated Parmigiano, plus more for sprinkling; 2 or 3 grates of fresh nutmeg; Kosher salt; 1/4 to 1/2 cup all-purpose flour, plus more as needed; Semolina flour, as needed; 1 pound Fontina cheese, cut into 1-inch squares; 2 cups heavy cream; 1 cup mascarpone; 6 large egg yolks

December 9, 2011

These gnocchi are also called malfatti (which translates to “badly made”) or gnudi (which means “nude”) because essentially these are ravioli without the pasta—they’re naked! No matter what you call them, I ADORE these delicate little cheese dumplings. They’re little bundles of spinach and ricotta sitting on top of melted Fontina mixed with heavy cream, mascarpone, and egg yolks. A little bit of this dish goes a long way—right to my booty usually!

Recipe notes

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