Malfatti means “badly made,” so you’ll know you’ve made these properly if they seem a little… rustic. Please read about Forming Quenelles for guidance on how to use two spoons to shape these, but don't worry about achieving a perfect shape. You may substitute one 10-ounce package frozen spinach, thawed and squeezed dry, for the fresh spinach, if desired.

Cook in rapidly boiling water until wilted, less than 1 minute:

Transfer to an ice water bath to cool, drain well, then place in a clean kitchen towel and wring out as much moisture as possible. Finely chop the spinach and place in a medium bowl. Add and stir to combine:

Bring a large pot of salted water to a simmer. With a spoon, scoop up about 1 tablespoon of the gnocchi mixture. Use a second spoon to shape the mixture into rough ovals or balls, then drop into the simmering water. Cook several at a time until they float. The dumplings will shed a little spinach into the water; this is normal. Never allow the water to boil. Transfer the dumplings with a slotted spoon to a serving dish and repeat with the remaining gnocchi. To serve, top the gnocchi with:

Or place the gnocchi in a lightly greased baking dish, drizzle with butter and finely grated Parmesan, and bake at 400°F until lightly browned, about 15 minutes.