Spinach Chicche with Parmigiano Butter Sauce

Ingredients

• 450 g (1lb) floury potatoes (such as maris piper, russet or yukon gold)
• 210 g (1 and 1/2 cups) Italian 00 flour ((can also use all purpose flour))
• 1 large egg
• 150 g (5oz) fresh baby spinach
• Salt and pepper
• Semola Rimmacinata (for dusting (can also use more flour))
• 110 g (4oz) Parmigiano Reggiano (very finely grated)
• 100 g (7 tablespoons) unsalted butter
• 125ml ml (1/2 cup) reserved pasta water ((always reserve more than needed))

Steps

1. 1

   Bring a large pot of water to a boil. Add the spinach and boil for around 30-40 seconds until wilted.

2. 2

   Drain the spinach then when cool enough to touch, squeeze out as much water as you can. Chop the spinach as finely as possible then set aside.

3. 3

   Meanwhile, wash the potatoes but keep them whole with the skins on. Place them in a large pot of cold water and bring to a boil. Boil for 15-25 minutes (depending on size) until cooked through.

4. 4

   Place the flour in a mound on a clean work surface. Use the bottom of a bowl to create a large, wide well in the middle (photo 1).

5. 5

   Drain the potatoes and pass them through a potato ricer while still hot (I do this with the skins on and remove the skins from the ricer before adding the next one) (photo 2).

6. 6

   Add the chopped spinach on top of the potato and sprinkle with a good pinch of salt and pepper. Add the egg and use a fork to incorporate it into the flour and potato mixture. Use your hands to gently bring everything together until a soft dough has formed (photos 3-5).

7. 7

   Cut the dough in half, then each half into quarters. Roll each piece into long, thin logs and cut them into mini gnocchi then roll them into balls. Place the chicche on a large tray sprinkled with flour or semola (photos 6-9).

8. 8

   Tip: You can choose to make regular-sized gnocchi if you prefer, which is a lot quicker.

9. 9

   Once your chicche are ready, bring a large pot of water to a boil and salt it well. Get a large pan ready for the sauce.

10. 10

    When the water is boiling, add the chicche. When they float to the surface, they are done (photo 10).

11. 11

    Meanwhile, melt the butter in a large pan on a medium-low heat. When the chicche are ready, transfer them to the melted butter. Stir them until the butter has thickened slightly (photo 11).

12. 12

    Turn the heat off and add half of the Parmigiano, stirring it in until melted. Add 1/4 cup (60ml) of reserved pasta water, then add the remaining cheese. Stir until completely melted. You may need to add some more pasta water to loosen the sauce (photo 12).

13. 13

    Sprinkle over some black pepper and serve.