Malfatti Cheese and Spinach Dumplings – a delicious recipe with spinach, salt, ricotta cheese, eggs, parmesan, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash the spinach and remove the stems.
2
In a large pan with the lid on, steam the leaves with a little salt in the water that clings to them, turning them over, until they crumple.
3
Strain and squeeze every bit of water out with your hands: this is all-important and is the secret of success (otherwise the dumplings would fall apart).
4
Finely chop the leaves Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach.
5
Work very well, shape into balls the size of a walnut and roll in flour.
6
Fill a large saucepan halfway with water, bring to the boil and very carefully drop in the dumplings.
7
Keep the water barely simmering until the rise to the surface - they do so very quickly.
8
Lift them out very carefully with a slotted spoon and serve very hot with melted butter and the remaining parmesan.
796
kcal
Calories
49
g
Fat
44
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 pounds spinach, 1 x salt to taste, 2 cups ricotta cheese, 2 large eggs, and more.
Yes, Malfatti Cheese and Spinach Dumplings falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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