Granda Menna's Kitchen: malfatti or gnudi - Juls' Kitchen 14-10-20 11'13

Gnudi or malfatti
5 from 1 vote
Course Vegetarian
Cuisine Tuscan

Prep Time 20 minutes

Cook Time 1 minute
Total Time 21 minutes

Servings 4
Author Giulia

Ingredients
250 g spinach, previously boiled and squeezed
250 g fresh ricotta cheese
1 egg
Salt and pepper
Grated Parmigiano
Nutmeg
Flour

Instructions
1. Whether fresh or frozen, boil the spinach with some salt, drain and press it dry.
2. Sauté spinach in a pan with a splash of extra virgin olive oil and once cool, chop it finely with a
knife. Mix the spinach with the same weight of fresh ricotta and add at least two tablespoons of
grated Parmigiano.
3. Season with salt and pepper and a good pinch of grated nutmeg, then add one beaten egg: mix
thoroughly.
4. Now make the malfatti. Use plenty of flour to shape small hazelnut-size balls with your hands. The
flour will work as a protective film, preventing malfatti from melting into the boiling water.
5. Arrange them on a tray well spaced from each other.
6. Meanwhile, bring a large pot of salted water to a boil and cook malfatti in batches.
7. When they rise to the top – it will take just a few minutes, sometimes it only one – lift them out with
a slotted spoon and season them.

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Granda Menna's Kitchen: malfatti or gnudi - Juls' Kitchen 14-10-20 11'13

8. They are excellent served with butter and sage, or with a simple tomato sauce and a good sprinkle of
grated cheese.

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You can read more about this recipe on Juls' Kitchen: https://en.julskitchen.com/tuscany/granda-mennas-kitchen-malfatti-two-recipes

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