Malfatti Burro e Salvia - Butter and Sage Malfatti Gnocchi

"Malfatti" are spinach and ricotta gnocchi (dumplings) from Lombardy, which come out in slightly different shapes. In fact, "malfatti" literally means "badly formed", to enhance their rustic  appearance.
Quick and easy to make, kids and grown-ups love them, they are a good alternative to pasta. They are delicious simply dressed with butter and sage.

Once moulded, it is essential to cook and dress them straight away, otherwise they become soggy. 

Malfatti Burro e Salvia - Butter and Sage Malfatti Gnocchi

500 g fresh spinach, washed
250 g garden peas, frozen
2 yolks
400 g ricotta cheese
½ teaspoon nutmeg
Salt and black pepper
60 g freshly grated Parmesan
3 tablespoons homemade breadcrumbs
5 teaspoons white flour
50 g butter
6 fresh sage leaves, chopped
Parmesan to serve

Serves 5 to 6
Preparation time: 30 minutes
Cooking time: 15 minutes

1. In a pan, sauté the spinach over medium heat until the water is completely evaporated. Season and set aside. 
2. Cook the peas in little salted water until just tender, for about 3 minutes. Drain. 
3. Place spinach and peas in a food processor and chop roughly with few pulses. You must get a bumpy mixture with some whole peas left. Put in a bowl. 
4. Lightly beat the yolks and add to the spinach mixture along with ricotta, nutmeg, salt, pepper, half Parmesan, breadcrumbs and flour. Combine together, adding more flour if necessary. The mixture should be firm enough for a spoon to stand up in it. 
5. Using well-floured hands, shape the mixture into balls, the size of a nut, and arrange on a floured tray. 
6. Melt half of the butter and keep warm. In a large saucepan, bring 4 litres of salted water to the boil. Reduce the heat. Drop in the gnocchi, 10-12 at a time, and cook for 3-4 minutes or until they rise to the surface. Remove from the pan with a slotted spoon and drain in a colander. Put in a warmed serving dish, and pour over the melted butter. Toss gently to coat. 
7. Melt the remaining butter with the sage and pour it over the gnocchi just before serving. Sprinkle with Parmesan and serve at once.