I plan on making spinach ricotta gnocchi as part of our Christmas dinner. I'm new to gnocchi, so I decided to practice a bit before the big day. My recipe is from Saveur, but a few years ago Amanda Hesser did a piece on al di la's Anna Klinger and her Swiss chard malfatti gnocchi. "Malfatti" means "misshapen" though of course hers are lovely.
They key detail in this article is that Klinger shapes her gnocchi by dropping a tablespoon or so of the mixture into a wine glass and swirling it around. And it works!
As usual, I read the recipe immediately before getting started instead of the day before. To my dismay, I read that I was supposed to drain the ricotta overnight before mixing it with the other ingredients. Would it make a difference? I ask these painful questions so you don't have to.
Yes, it makes a big difference.
My gnocchi held together when boiled but fell apart when I put them in the sage butter. Lane salvaged the dish by slicing a few apples; we spread the glop on them. I guess I'd better try this once more before Christmas. I'll post a recipe then. Meanwhile, here are three survivors.
Monday, December 10, 2007
Posted by Adriana Velez at 10:15 AM