Malfatti with tomato sauce
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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.
Ingredients
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
Method
1
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
2
Once cool, squeeze out as much water as you can from the spinach, then finely chop
3
Place the ricotta in a mixing bowl with the rest of the ingredients and mix well until everything is evenly incorporated
4
Roll the mixture into neat 4cm balls using your hands
5
Cook in salted boiling water – they are ready when they rise to the surface. Once cooked, allow to drain and steam-dry a little
6
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
7
Serve the malfatti on a bed of the tomato sauce
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Malfatti with tomato sauce
