Spinach and ricotta malfatti

I love gnocchi and malfatti with any vegetables, but spinach ones are favourites, with butter and sage, tomato or simply extra virgin olive oil and Parmesan.

INGREDIENTS FOR 4 PEOPLE

1 PACK OF FRESH SPINACH, 500 g (260 g cooked)

250 RICOTTA

2 EGGS

100 g GRATED PARMESAN

180 g TYPE 00 FLOUR (plus a few tablespoons)

30 g BUTTER

1 GARLIC CLOVE

2 TABLESPOONS OF CHOPPED PARSLEY

SALT

PEPPER

NUTMEG

TO SERVE

100 g BUTTER

2 GARLIC CLOVES

5/6 SAGE LEAVES

GRATED PARMESAN

I used a supermarket bag of 500 g prewashed spinach, still washing it. Fresh or frozen works. I put butter, garlic and spinach in a large pan.

I wilt, add salt, pepper and parsley and dry well. I drain after cooking and finely chop with a knife; I obtained 260 g cooked.

I put in a bowl with well-drained ricotta.

I mix and add eggs.

I add flour and Parmesan.

I season with salt, pepper and nutmeg.

I shape spoonfuls into fairly large gnocchi by hand and roll in flour. Choose any shape, including balls.

I prepare all.

I boil salted water and meanwhile fry butter, garlic and sage.

I cook gnocchi until floating.

I drain into a bowl, add foaming melted butter and plenty of Parmesan and serve.