Malfatti with tomato sauce

Name: Malfatti with tomato sauce
Total time: 45 min
Ingredients: 250g of ricotta, drained overnight in a sieve lined with muslin cloth; 500g of spinach; 1 egg; 50g of flour; 50g of semolina flour; 70g of Parmesan, finely grated; 1 pinch of nutmeg; salt; 400g of tinned Datterini tomatoes; 1 onion, small; 2 garlic cloves; salt

by GIC Kitchen

Item 1 of 1

Main
easy
3
45 minutes

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Once you've tried this malfatti recipe, you'll have a hard time cooking anything else. Though vaguely similar to gnocchi in appearance, malfatti are actually made with a mixture of ricotta, flour and blanched spinach. The result is a delicious, light and fluffy dumpling, a true Italian comfort food classic.

First published in 2018

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Ingredients

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Malfatti

250g of ricotta, drained overnight in a sieve lined with muslin cloth
500g of spinach
1 egg
50g of flour
50g of semolina flour
70g of Parmesan, finely grated
1 pinch of nutmeg
salt

Simple tomato sauce

400g of tinned Datterini tomatoes
1 onion, small
2 garlic cloves
salt

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Method

To make the malfatti, wilt the spinach down with a splash of water and a pinch of salt. Transfer to a sieve and allow to cool

Once cool, squeeze out as much water as you can from the spinach, then finely chop

Place the ricotta in a mixing bowl with the rest of the ingredients and mix well until everything is evenly incorporated

Roll the mixture into neat 4cm balls using your hands

Cook in salted boiling water – they are ready when they rise to the surface. Once cooked, allow to drain and steam-dry a little

To make the tomato sauce, sweat the onion and garlic until soft with no colour, then add the tomatoes, crushing them lightly. Cook out over low-medium for 10–15 minutes until it starts to thicken. If desired, blitz in a blender until smooth

Serve the malfatti on a bed of the tomato sauce