For the Spinach Gnudi

Bring a large pot of water to a rolling boil. Cook the spinach for about 3 minutes, then transfer to a bowl with ice water to cool. The spinach at this point should be very tender and bright green. Drain off the ice and water and place the spinach in a food processor to puree for about 5 minutes. The puree should be very thick but ultra smooth. If you need to add a little of the cooking water to help bring the puree together, do so. Place the spinach puree in cheese cloth over a pan to drain overnight in your refrigerator. This will allow all the excess moisture to escape and intensify the spinach flavor. Place the drained spinach in a mixing bowl and incorporate the remaining ingredients. Transfer the dough to a pastry bag fitted with a plain large round pastry tip.

Bring a large pot of water to a boil and season lightly with salt. Pipe the dough into the water cutting it every ½ inch so you have little cylindrical dumplings falling into the water. Cook for about 2 or 3 minutes or until firm. Transfer the Gnudi to a baking sheet brushed with a little oil and reserve until you are ready to plate your dish.

For the Coal-roasted Eggplant Fonduta

Using an outdoor grill with wood coals, cook your eggplant until it is completely charred on the outside but creamy and cooked through on the inside. This takes about an hour over hot coals. Remove the eggplant from the grill and let cool to room temperature. Cut the eggplant open and scrape out the creamy insides. Discard the charred skin. Place into a blender and add the other ingredients. Puree until completely smooth. When you are ready to serve, warm the puree over low heat in a sauce pan.

To assemble the dish

Bring a pot of water to a boil and place your spinach gnudi in just to heat through. Meanwhile, heat a sauté pan over moderate heat with the butter and almonds. Cook until the butter begins to turn golden brown and the almonds are lightly toasted. Add in the hot spinach gnudi and toss with the brown butter and almonds. Place in a serving dish on top of the warm eggplant fonduta. Shave some fresh Parmigiano Reggiano right over the top. 

Chef's note: This dish was inspired by two things I truly love. One is the famous Spinach and Ricotta Gnudi my friend Marc Vetri makes at his restaurant Vetri in Philadelphia. Ever since I ate there, I’ve always wanted to re-create it. The other is the amazing flavor of charred eggplant. The Jews in Italy eat lots of eggplant during Chanukah and the combination of the gnudi with the eggplant really work well together. Enjoy!