Homemade Spinach Gnocchi with Ricotta (Rabatòn)

Prepare the ingredients

1. Wash, prepare and cook the greens. If using fresh Swiss chard, wash the chard and cut off the hard end of the stems. Then cut the leaves off from the rest of the stem and cut them into pieces. Finally, slice the stems, so they are quite small. Cook stems and leaves together until the stems are soft. You can also use the stems for another recipe.
2. If using fresh spinach, wilt it in a saucepan with just the water on the leaves after washing them.
3. Drain the greens really well after cooking and squeeze out as much water as possible. Chop the spinach and chard leaves and stems. Then purée in a food processor. Keep the purée a little rough not too smooth.

Make the gnocchi mixture

1. Drain and mash the ricotta in a large bowl with a fork. Add the vegtable purée, one whole egg and one yolk, the marjoram leaves, some fresh parsley and grated nutmeg. Salt to taste. Mix everything together.
2. Add the grated Parmigiano or vegetarian parmesan to the bowl and mix again. Then add the breadcrumbs and mix again! If the gnocchi dough feels a little too wet, you can add more breadcrumbs.

Make the spinach gnocchi

1. Take about a tablespoonful of the gnocchi mixture. Using your hands roll it into a ball and then roll into a cigar shape on a well floured pastry board. These gnocchi should be about as long as your thumb or half the length of a standard fork.
2. Pro tip Boil a small pan of water and cook one spinach ricotta gnocchi before making them all to be sure it holds together well. Rabatòn only need a couple of minutes to cook. Once the gnocchi rises to the surface of the water, remove with a slotted spoon and place in a buttered oven dish.

Cook and serve the gnocchi

1. Heat the oven. Cook the gnocchi 3 to 4 at a time as per above in boiling salted water. Place them in one layer in a well buttered oven dish.
2. Add pieces of butter on top of the spinach gnocchi along with some sage leaves. Finally, sprinkle with parmigiano and bake in a preheated oven at 200°c (392 °f) until the cheese on top starts to brown.
3. Serve immediately with some of the melted butter from the oven dish spooned over the gnocchi.