Malfatti (Spinach and Ricotta Dumplings)

Name: Malfatti (Spinach and Ricotta Dumplings)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 600 g of Spinach; 200 g of Ricotta Cheese; 180 g of All Purpose Flour; 150 g of Butter; 120 g of Parmesan Cheese; 2 Eggs; 1 Egg Yolk; 4 leaves of Sage; 1 clove of Garlic; Nutmeg; Table Salt; Black Pepper

Malfatti are a traditional first course from Lombardy: rustic spinach and ricotta dumplings tossed in butter and sage.

Recipe Malfatti (Spinach and Ricotta Dumplings)

Difficulty Easy
Preparation 30 minutes
Cooking 30 minutes
Servings for 6 people

Malfatti are a wonderfully tasty vegetarian first course from the culinary tradition of Lombardy, although some claim that Malfatti come from Sardinia or Tuscany. And it is in Tuscany that they are also called Gnudi, meaning “naked”, because they seem to be the filling of Ricotta and Spinach Ravioli cooked without the pasta.

Spinach Malfatti are basically a kind of potato-free gnocchi, made with ricotta and spinach. These irregularly shaped ricotta and spinach malfatti are boiled and then dressed with melted butter, sage and grated Grana. Easy to make, they are perfect for a family lunch or a dinner with friends.

If you are looking for more tasty gnocchi recipes, don’t miss Spinach Gnocchi, Ricotta Gnocchi and Pumpkin Gnocchi. Now let’s discover the recipe for Malfatti.

Ingredients for 6 people

600 g of Spinach
200 g of Ricotta Cheese
180 g of All Purpose Flour
150 g of Butter
120 g of Parmesan Cheese grated
2 Eggs
1 Egg Yolk
4 leaves of Sage
1 clove of Garlic
Nutmeg to taste
Table Salt to taste
Black Pepper to taste

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Method

To make the Malfatti, start by washing and trimming the spinach. Fill a nonstick pot with a finger’s depth of water and boil the spinach for about 10 minutes. After this time, drain it, let it cool slightly, squeeze it out well and chop it coarsely.
Heat 30 grams of butter in a large nonstick skillet and, when it has completely melted, brown the garlic clove in it. Add the spinach, season with salt, stir to combine and keep cooking for about 10 minutes. After this time, turn off the heat and let cool.
When the spinach has cooled, remove the garlic and transfer the spinach to a large bowl. Add the ricotta, the eggs, the yolk, half of the grated Grana and a pinch of nutmeg. Add the flour as well and work the mixture with your hands to combine.
Season with salt, add a sprinkle of pepper and work again until you get a firm but not too stiff mixture. Take two spoons and, using one of them, scoop up a little of the mixture. Work it by passing it from one spoon to the other until you get an elongated shape.
Continue until you have used up all the mixture, placing the malfatti one by one on a tray dusted with flour. When they are all ready, dust them lightly with flour.
In a large nonstick skillet, melt the remaining butter with the sage. Meanwhile, cook the malfatti in plenty of lightly salted water.
As the malfatti rise to the surface, lift them out of the pot with a slotted spoon and transfer them directly to the skillet with the butter and sage. Cook them for a few minutes, stirring gently.
When they are ready, transfer them to serving plates with the butter and sage. Sprinkle with the remaining grated Grana and serve the Malfatti piping hot. Finally, remember to download our App with exclusive content and fewer ads!