A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese.
- 1 lb. russet potatoes, unpeeled
- Kosher salt, to taste
- 4 oz. spinach
- 1 1⁄4 cups semolina flour, sifted, plus more
- 2 eggs, beaten
- 18 tbsp. unsalted butter
- 16 leaves fresh sage, minced
- 1⁄4 tsp. freshly grated nutmeg
- Freshly ground pepper, to taste
- 4 tbsp. olive oil
- 3 tbsp. finely grated Parmesan
Put potatoes into a 4-qt. pot of salted water; boil. Reduce heat to medium-low; simmer until potatoes are tender, 25 minutes. Drain; let cool. Peel potatoes; pass through medium plate of a food mill into a bowl.
Meanwhile, heat a 12" skillet over medium-high heat. Add spinach and 1 tbsp. of water; cook until wilted. Press on spinach in a sieve to extract liquid. Finely chop spinach; stir together with potatoes and semolina and form a well in center. Add eggs and salt and, using a fork, beat eggs into potato mixture. Transfer dough to a work surface dusted with semolina; knead to combine. Divide the dough into 6 portions. Roll each portion into a 1⁄2"-thick rope. Cut ropes into 1⁄2"-wide pieces; transfer to semolina-dusted sheet tray.
Melt 10 tbsp. butter in a 10" skillet over medium heat; cook, swirling, until butter browns, about 6 minutes. Add sage and nutmeg; season with salt and pepper. Remove from heat; set aside.
Working in 4 batches, add 2 tbsp. butter and 1 tbsp. oil to a 12" skillet over medium-high heat. Add dough pieces and cook, flipping once, until golden brown, 3–4 minutes. Transfer to a baking sheet. Wipe out skillet and repeat with remaining butter, oil, and dough pieces. Toss dumplings and brown butter sauce in the skillet until hot. Serve sprinkled with Parmesan.