Serves 4 As A First Course
2 Tablespoons XVOO
1 Pound Fresh Baby Spinach, Cleaned
4 Tablespoons Shallots, Finely Minced
4 Roasted Garlic Cloves
2/3 Cup Whole Milk Ricotta, Drained
3 Large Egg Yolks
1 Cup All Purpose Flour
1 Cup Grated Parmigiano Reggiano, Plus More for Serving
1 Teaspoon Fine Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Freshly Grated Nutmeg
Roasted Marinara for Serving
In a large sauté pan, heat the XVOO. Add the minced shallots and sauté for about 1 minute. Add the roasted garlic and gently smash with the back of a spoon. Stir to blend with the shallots. Add the spinach and sauté until the spinach is wilted, about 3 or 4 minutes. Remove the spinach mixture to a colander and cool completely. Once cooled, squeeze out as much liquid as possible. Place the spinach on a cutting board and chop coarsely.
Place the chopped spinach into a mixing bowl and add the drained ricotta. Lightly beat the egg yolks. Gently fold the spinach, ricotta and eggs together. Add the salt, pepper and nutmeg. Add the flour and the Parmigiano Reggiano to the spinach mixture and blend well.
Turn the dough onto a floured work surface and gently need the dough for 1 or 2 minutes, until all comes together nicely. Divide the dough into 2 pieces and roll each piece into a log 1 inch thick. Cut the dough into 1 inch pieces and shape the pieces using the back of a fork by rolling each piece gently down the back of the tines. (If the dough is too soft or sticky roll each piece in a little flour before rolling down on the back of the tines.)
Bring a large pot of water to a boil and season with 2 tablespoons coarse sea salt. Drop half the gnocchi into the boiling water a few at a time. Cook the gnocchi for about 3 to 4 minutes. When they are cooked they will float to the top. Repeat this process with the remaining gnocchi, waiting for the water to come back to a boil before placing them in the water.
Serve the gnocchi with Roasted Marinara and grated Parmigiano Reggiano.