Spinach and ricotta malfatti
Though vaguely resembling a giant gnocchi in appearance, malfatti are made from simple a mixture of ricotta, parmesan, egg and spinach. The result is a gorgeous, light and fluffy dumpling, a true comfort food without compromising your health. The dairy components of this dish are packed full of key vitamins and minerals and are easy to digest. Ricotta is a great source of selenium, an important antioxidant mineral which plays a role in protecting the body from free radical damage and oxidative stress. A source of calcium and phosphorous too, paired with nutrient dense spinach and tomatoes, you can see how this meal scores high in health points. Full of complete protein keeping you fuelled for longer. Enjoy!
You will need
250g of ricotta
500g of spinach
1 egg
50g of flour
60g of parmesan, finely grated
1 pinch of nutmeg
Black pepper and salt
Tinned tomatoes
Garlic, 2 cloves
1 shallot
Balsamic vinegar
Fresh basil
Method
Wilt the spinach with a pinch of salt. Transfer to a sieve and allow to cool. Squeeze out as much water as you can from the spinach, then chop it finely. Place the ricotta in a mixing bowl with the egg, flour, parmesan and spinach. Mix well until combined, season well with salt, pepper and nutmeg. Taste the mix and add more of an ingredient if needed. Roll the mixture into neat little shapes on a very well floured board. The mix is wet so be gentle with them and use the flour to stop them sticking.
Make a quick tomato sauce by sweating 2 cloves of garlic grated and a 1 finely diced shallot with 1 tbsp good extra virgin olive oil, don’t let it colour. Add a tin of tomatoes, squeeze of tomato puree and let it cook down. Once the sauce has reduced add a little balsamic vinegar to taste and some freshly torn basil and season.
Cook the malfatti in salted boiling water. They rise to the surface when they are done. Remove from the pan and lay onto a clean kitchen towel. Serve the malfatti on a bed of the tomato sauce with a extra grating of parmesan to finish.