Spinach & Ricotta Gnocchi with Fontina Fonduta

Preparation

1. FOR THE GNOCCHI

   Step 1

   Wrap the ricotta in two layers of cheese-cloth, secure with string, and put it in a colander set over a bowl in the fridge to drain overnight; the ricotta needs to be really dry.

   Step 2

   Unwrap the ricotta—the texture should be pretty dry and crumbly—and pass it through a food mill using the attachment with the biggest holes. In a large bowl, combine the ricotta, spinach, eggs, Parmigiano, and nutmeg and mix well; taste and season with salt if needed. Add 1/4 cup all-purpose flour to the bowl and stir. If the mixture is still very wet, add the remaining flour—you want this to be firm enough to hold its own shape.

   Step 3

   Dust a baking sheet generously with all-purpose flour. Coat another baking sheet generously with semolina. Fill a disposable pastry bag (or a zip-top bag with one corner cut out) with the ricotta mixture and pipe 1-inch balls onto the flour-lined tray. Shake the tray around to coat the balls in flour, then gently roll each ball around in your hand to smooth it. Put the gnocchi on the semolina-lined tray until you’re ready to cook.

2. FOR THE FONDUTA

   Step 4

   In a large bowl, combine the Fontina and cream, cover, and refrigerate overnight.

   Step 5

   Fill a small saucepan with 1 inch of water and bring to a boil (BTB), then reduce to a simmer (RTS). Put the Fontina and cream in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup). Whisk the cream frequently until the cheese has melted; then stir in the mascarpone. Beat in the egg yolks one at a time and cook until the mixture has thickened and is hot. Turn off the heat, cover the fonduta with plastic wrap, and reserve in a warm spot.

3. TO ASSEMBLE THE DISH

   Step 6

   Bring a large pot of well-salted water to a boil. Reduce the heat until the water just simmers and carefully add the gnocchi to the water; cook the dumplings until they float and begin to swell.

   Step 7

   While the gnocchi cook, spoon the fonduta onto individual serving plates, using the back of a spoon to spread it into 4- to 5-inch circles. Using a spider or slotted spoon, carefully remove the gnocchi from the cooking water, blot them on a tea towel (you don’t want to make your lovely sauce watery), and arrange five gnocchi on each plate in the sauce. Sprinkle with Parm and serve.

4. ANNE ALERT!

   Step 8

   You need to prepare the cheeses for this delicious dish overnight—so plan ahead!