Taste of Today Recipe for Sunday, July 11
Malfatti (Spinach and Ricotta Gnocchi) prepared by Jack Stierer
Yield: 6 Servings
Ingredients:
1 cup fresh, stemless spinach Leaves
½ onion, minced
4 tablespoons butter
4½ cups ricotta cheese
4 tablespoons parmigiano, grated
1 egg
1 egg Yolk
pinch of grated nutmeg
¾ cup All Purpose Flour
8-10 sage leaves
Salt & Pepper To TasteYield: 6 Servings
Ingredients:
1 cup fresh, stemless spinach Leaves
½ onion, minced
4 tablespoons butter
4½ cups ricotta cheese
4 tablespoons parmigiano, grated
1 egg
1 egg Yolk
pinch of grated nutmeg
¾ cup All Purpose Flour
8-10 sage leaves
Salt & Pepper To Taste
Procedure:
Trim and clean the spinach leave. Wilt briefly in a small amount of simmering water and set aside in a colander. When cool, squeeze out the excess moisture and mince.
Sauté the onion in 2 tablespoons of the butter. Add the minced spinach, remove from the heat, mix thoroughly and set aside to cool.
Cream the Ricotta with the cooled spinach mixture and half of the Parmigiano. Add and mix in the egg and egg yolk. Season with nutmeg, salt and pepper. Add the flour to the mixture, tablespoon by tablespoon until you get a soft dough. Form the dough into dumplings with a spoon.
In a large pot, bring 4 cups of salted water to a boil. Drop the dumplings; reduce to a simmer until they float to the surface. Carefully remove with a slotted spoon, draining thoroughly, and drop into a sauté pan where the remaining butter is browning with the sage leaves. Continue cooking the dumplings another minute or two in the sage butter. Sprinkle with the remaining Parmigiano and serve immediately. Buon Appetito!
