1 15-ounce container ricotta cheese (part-skim is OK)
1/2 cup flour
1 large egg
1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese, divided
1/4 teaspoon freshly-grated nutmeg
salt to taste
A big debate going on now in the food world is: gnudi or gnocchi? Or in English, naked or lumpy. Ever notice how everything sounds better in Italian? (“Gn” is pronounced like the “ny” in “canyon,” so it’s NYOOdee and NYOHkee.) Either one of these ricotta dumplings is better with tasty toppings of extra virgin olive oil and freshly grated cheese.
2Microwave the spinach according to the package directions. Or put rinsed fresh spinach, big stems removed, in a non-stick frying pan, cover, and cook about 3 minutes until it wilts. In either case, drain. Let the spinach cool uncovered.
3While the spinach is cooling, grease the bottom and sides of an 8-inch square baking dish with 1/2 teaspoon Bardi extra virgin olive oil.
4When the spinach is cool, squeeze out any remaining liquid and puree the spinach in a food processor.
5Add the egg, flour, 1/4 cup of the cheese, salt, and nutmeg to the spinach. Process until combined. If you are using the pitted olives, stir them in by hand.
6Place in the prepared baking dish. Smooth the top. Make sure the center is not higher than the sides, or the olive oil will slide right off.
7Sprinkle the remaining 1/4 cup cheese on top and drizzle with the 2 tablespoons Bardi extra virgin olive oil.
8Bake for about 35 minutes, until the top is brown and crusty.
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