Ricotta and Spinach Gnocchi

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

These delicious gnocchi are found all over Lombardy. The name means ‘badly made’ because they were originally made from leftover ravioli filling. When cooks ran out of pasta but still had some filling left, they added eggs and flour and made gnocchi with it; these are called gnuddi in some regions, meaning ‘naked’ as they are missing their pasta covering. It’s really important to take the butter to a dark-brown stage so it tastes nutty, not greasy – so be brave and keep it on the hea