The combination of ricotta, wilted chopped spinach, grated parmesan or pecorino, egg and a good grating of nutmeg is a familiar and typical filling for ravioli. In today’s dish, though, there is no pasta covering, hence the nudità (nudity) of the little lumps (gnocchi simply means “little lumps”), which is neatly captured by the Tuscan dialect word gnudi. They have other names, too. In Casentino, in the province of Arezzo, for example, they are possessive and call them gnocchi di Casentino, as well as gnocchi di ricotta, while in the provinces of Siena and Grosseto gnudi are known as malfatti (“badly shaped”), which is a reassuring name, as well as a charming one.
That said, my gnudi are well formed, ever since I learned an entertaining and satisfying technique (I wish I could remember who to thank for this): you put a walnut-sized lump of the spinach-speckled gnudi mixture into a small bowl along with a little semolina (or plain) flour and move the bowl in a circle, so the cheese mixture rolls around like a ball bearing in a slot machine and eventually turns into a satisfying oval. Another way of shaping is simply by rolling the balls between floured hands, or the two-teaspoon method, which involves turning and smoothing each side until it forms a neat lump, then dusting it in flour.
