Taste of Today July 11: Malfatti (Spinach and Ricotta Gnocchi) - NBC Connecticut
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Taste of Today Recipes

Taste of Today July 11: Malfatti (Spinach and Ricotta Gnocchi)

Recipe As Seen On Sunday July 11

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    Taste of Today July 11: Malfatti (Spinach and Ricotta Gnocchi)
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    Taste of Today 

    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!