Italian Malfatti
Soft, pillowy Italian dumplings made without onion and garlic, typically using spinach and cheese.
- 300 g spinach
- 250 g ricotta
- 40 g parmesan
- 80 g plain flour
- 1 pc eggs
- ground nutmeg
- salt
- black pepper
- 20 g butter
- 1 tbsp olive oil
- 300 g marinara passata
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Wilt the spinach (steam or microwave) until completely soft. Squeeze very dry, then finely chop.
- Step 2
Mix spinach, ricotta, parmesan, egg, a little salt, black pepper and nutmeg together.
- Step 3
Fold in the flour gradually until you have a soft, slightly sticky dough (add a little more flour only if needed).
- Step 4
Divide into small portions and shape into rough dumplings (malfatti). You don’t need perfect forms.
- Step 5
Bring a large pan of salted water to a gentle simmer and cook the dumplings in batches until they float and are tender (about 3–5 minutes).
- Step 6
Warm the passata in a pan with olive oil/butter until hot.
- Step 7
Serve the malfatti topped with the warm passata (or toss gently through sauce).
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