Spinach Malfatti Recipe

Cooking Directions

• STEP 1.Start by blanching the spinach in boiling water for a few minutes, then drain and squeeze out any excess water.
• STEP 2.In a large bowl, combine the blanched spinach, ricotta cheese, grated Parmesan, egg, nutmeg, salt, and pepper. Mix well until all the ingredients are fully incorporated.
• STEP 3.Add the flour gradually, mixing it into the spinach mixture until a soft dough forms. Be careful not to overmix.
• STEP 4.Using wet hands, shape the dough into small oval-shaped dumplings, about the size of a golf ball.
• STEP 5.Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook for about 5 minutes, or until they float to the surface.
• STEP 6.Using a slotted spoon, transfer the cooked dumplings to a serving dish.
• STEP 7.Serve the Spinach Malfatti with your favorite tomato sauce or pesto. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
• STEP 8.Enjoy these light and flavorful dumplings as a main course or as a side dish. They can also be refrigerated for up to 2 days or frozen for longer storage.

Cooking Tips

• Make sure to squeeze out as much water as possible from the blanched spinach to prevent the dumplings from becoming too wet.
• Use wet hands when shaping the dumplings to prevent the dough from sticking to your hands.
• Be gentle when dropping the dumplings into the boiling water to avoid breaking them apart.
• Serve the Spinach Malfatti immediately after cooking for the best texture and flavor.

Storage and Serving

• Leftover Spinach Malfatti can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the dumplings in a saucepan with a little bit of water or sauce.
• Serve the reheated dumplings with additional sauce and garnish as desired.