Marc Vetri's Spinach Gnocchi with Shaved Ricotta Salata

By Kate Krader Posted March 21, 2013
Marc Vetri's Spinach Gnocchi with Shaved Ricotta Salata

Photo © Johnny Miller

To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of his most requested recipes.

Marc Vetri was named an F&W Best New Chef 1999 at Vetri Ristorante in Philadelphia. His restaurant empire now includes Amis Trattoria, Osteria and Alla Spina.

Carrot gnocchi. Squash gnocchi. Beet gnocchi. Eating in restaurants around Italy in the mid 1990s, Marc Vetri discovered these vegetable-based versions of one of his favorite pastas. They inspired him to create a recipe for spinach gnocchi using eggs, bread crumbs, Grana Padano cheese and a little flour; they’re more intensely flavorful than the traditional ricotta kind. Vetri finishes the dish with brown butter and ricotta salata shavings. The gnocchi have been on Vetri Ristorante’s menu since the place opened in 1998, and the only thing that’s changed is the size. “We first made one that looked like a big spinach meatball,” says Vetri. “But guests thought the other pastas were small in comparison. Since then, we’ve served the gnocchi in all sizes, from three large ones to 12 very small ones.” SEE RECIPE »

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