Spinach Malfatti are a delicious first course made with spinach and ricotta. They are called 'malfatti' because they have an irregular shape that resembles small gnocchi. They are soft, light, and rich in flavor. Their preparation is simple and quick, ideal for a tasty lunch or dinner.
Boil the spinach, pass them through a food mill and sauté them in butter, add the egg yolk, ricotta, nutmeg, pepper, and salt
Make balls the size of walnuts, dust them with flour and drop them into boiling salted water
When they come to the surface, drain them and place them in a buttered baking dish, sprinkle with butter and Parmesan, and put them in the oven for 10 minutes
Pot
Pan
Store the Spinach Malfatti in an airtight container in the refrigerator for a maximum of 2-3 days.
Spinach Malfatti is a traditional dish of Lombard cuisine, particularly widespread in the Mantua area.
Italy, Lombardia
| Energy (kcal) | 137.8 |
| Carbohydrates (g) | 3.31 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 12.27 |
| of which Saturates (g) | 7.25 |
| Protein (g) | 4.57 |
| Fiber (g) | 1.27 |
| Sale (g) | 0.08 |
