Dec

Grandmother’s Misshapen Gnocchi

Grandmother’s Misshapen Gnocchi or Gnocchi Malfatti Bresciani della Nonna, from Brescia, is a cherished dish that reflects the heartwarming traditions of Italian home cooking. Originating from the Lombardy region in Northern Italy, this recipe pays homage to the resourcefulness and creativity of grandmothers in turning humble ingredients into a delicious meal. “Malfatti” translates to “badly made” or “misshapen,” highlighting the rustic and imperfect nature of this gnocchi. The dish captures the essence of traditional family kitchens, where the joy of cooking is passed down through generations.

Difficulty

Moderate

Wine Pairings

Not Available

Servings For :

4 People

Timing

Approximately 1 hour of preparation and cooking

Cost

Inexpensive

Italy Region

Lombardia

Calories

Not Available

Ingredients

For the Gnocchi:

500g (about 1.1 pounds) of fresh spinach, washed and chopped
500g (about 1.1 pounds) of ricotta cheese
2 large eggs
200g (about 1 1/2 cups) of all-purpose flour, plus extra for dusting
100g (about 1 cup) of grated Parmigiano-Reggiano cheese
A pinch of nutmeg
Salt and black pepper to taste

For the Sauce:

100g (about 1/2 cup) of unsalted butter
Fresh sage leaves
Grated Parmigiano-Reggiano cheese for serving

Preparation

For the Gnocchi:

Steam or boil the chopped spinach until wilted. Allow it to cool, then squeeze out excess moisture.
In a large mixing bowl, combine the ricotta cheese, eggs, flour, grated Parmigiano-Reggiano cheese, nutmeg, salt, and black pepper.
Add the chopped and squeezed spinach to the mixture. Mix well until a soft and slightly sticky dough forms.
On a floured surface, divide the dough into portions. Roll each portion into a long, thin rope, about 2 cm in diameter.
Cut the ropes into bite-sized pieces, creating misshapen gnocchi.

For the Sauce:

In a large pot, bring salted water to a boil.
In a separate pan, melt the butter over medium heat. Add fresh sage leaves and let them infuse the butter with their aroma.
Once the water is boiling, carefully add the misshapen gnocchi. Cook them until they float to the surface, indicating they are done. This should take about 3-4 minutes.
Using a slotted spoon, transfer the cooked gnocchi to the pan with the sage butter. Toss gently to coat the gnocchi with the flavorful sauce.
Serve the Gnocchi Malfatti Bresciani della Nonna hot, garnished with additional fresh sage leaves and grated Parmigiano-Reggiano cheese.
Enjoy this delightful and homely dish that captures the heart of Lombardy’s culinary heritage.

Gnocchi Malfatti Bresciani della Nonna is a celebration of simplicity and rustic charm, embodying the love and care put into homemade Italian cooking. These misshapen gnocchi, paired with sage-infused butter, create a comforting and flavorful experience reminiscent of family kitchens in Northern Italy.