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1
Wrap the ricotta in two layers of cheese-cloth, secure with string, and put it in a colander set over a bowl in the fridge to drain overnight; the ricotta needs to be really dry.
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2
Unwrap the ricottathe texture should be pretty dry and crumblyand pass it through a food mill using the attachment with the biggest holes.
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3
In a large bowl, combine the ricotta, spinach, eggs, Parmigiano, and nutmeg and mix well; taste and season with salt if needed.
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4
Add 1/4 cup all-purpose flour to the bowl and stir.
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5
If the mixture is still very wet, add the remaining flouryou want this to be firm enough to hold its own shape.
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6
Dust a baking sheet generously with all-purpose flour.
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7
Coat another baking sheet generously with semolina.
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8
Fill a disposable pastry bag (or a zip-top bag with one corner cut out) with the ricotta mixture and pipe 1-inch balls onto the flour-lined tray.
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9
Shake the tray around to coat the balls in flour, then gently roll each ball around in your hand to smooth it.
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10
Put the gnocchi on the semolina-lined tray until youre ready to cook.
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11
In a large bowl, combine the Fontina and cream, cover, and refrigerate overnight.
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12
Fill a small saucepan with 1 inch of water and bring to a boil (BTB), then reduce to a simmer (RTS).
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13
Put the Fontina and cream in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup).
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14
Whisk the cream frequently until the cheese has melted; then stir in the mascarpone.
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15
Beat in the egg yolks one at a time and cook until the mixture has thickened and is hot.
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16
Turn off the heat, cover the fonduta with plastic wrap, and reserve in a warm spot.
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17
Bring a large pot of well-salted water to a boil.
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18
Reduce the heat until the water just simmers and carefully add the gnocchi to the water; cook the dumplings until they float and begin to swell.
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19
While the gnocchi cook, spoon the fonduta onto individual serving plates, using the back of a spoon to spread it into 4- to 5-inch circles.
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20
Using a spider or slotted spoon, carefully remove the gnocchi from the cooking water, blot them on a tea towel (you dont want to make your lovely sauce watery), and arrange five gnocchi on each plate in the sauce.
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21
Sprinkle with Parm and serve.
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22
You need to prepare the cheeses for this delicious dish overnightso plan ahead!
