Pasta - Spinach and Ricotta Gnocchi

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Elsewhere in Italy, these are known as gnocchi di spinaci e ricotta. In Florence, however, they’re called strozzapreti, priest-straglers, presumably because the priest ate so many of the delicious morsels that he strangled himself, at least this is what they claim. In the rest of Tuscany they are ignudi, or gnudi, nude ravioli, simply because they have no pasta ‘clothing’ wrapped around the filling. They are simple dressed with melted butter and grated cheese, though sometimes with a light tomato sauce but more so in the winter months.
The trick with ‘gnudi’ is to drain the spinach very well, squeezing out the liquid then to chop it very fine by hand and drain again otherwise you may have too much liquid and not be able to handle them easily.

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Ingredients

  • 2 lbs of fresh spinach
  • 1 lb of ricotta
  • 1 cup of freshly grated Parmigiano- Reggiano
  • 2 eggs, lightly beaten
  • Salt, pepper and nutmeg
  • 1/4 -1/2 pound of butter
  • 3-4 T. of flour

Preparation

Step 1

Carefully clean the spinach, washing it in water then cook the spinach with the water clinging to its leaves in a large covered pot over a medium heat until it is tender. Drain it very well in a colander and make sure to get rid of all of the excess water.

Transfer the drained spinach to a cutting board and chop finely. Once you have finished chopping the spinach, squeeze any excess liquid out of the spinach with your hands.

In a mixing bowl, gradually combine the spinach with the ricotta, ¾ of the grated cheese, the eggs and the seasonings, making sure to mix well.

Bring a large pot of lightly salted water to a rolling boil. While the water is heating melt the butter gently (sage can be added also) in a sauce pan; do not let it burn or sizzle. When the water is ready, shape the mixture into small round balls and flour lightly then add a few at a time to the water. Cook for only a few minutes and they will rise to the surface of the water when cooked. Remove from the water with slotted spoon. Sprinkle with the melted butter and cheese.

Serve immediately.

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