Gnudi aka Malfatti
This flavorful Gnudi aka Malfatti dish is so tasty! They are quick and easy delicious Italian dumplings, great to serve anytime.
Ingredients
- 16 ounces (450 g) Ricotta cheese, drained tips & tricks
- 1 package (10 oz./300 g) frozen spinach, drained and finely chopped
- 2 large cloves garlic, pressed
- 1 cup finely grated Grana Padano cheese, plus more for garnish
- 2 large free-run eggs, room temperature and beaten
- 1 tbsp. chives, finely chopped tips & tricks
- 1/4 tsp. lemon zest
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground Himalayan sea salt, or to taste plus more for the pot
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 cup unbleached all-purpose flour, or as needed
- 1/2 cup semolina, or as needed
- 3 cups marinara sauce, or as needed see Recipe
- 1 tbsp. flat-leaf Italian parsley tips & tricks
Directions
- Sprinkle semolina evenly on a baking sheet; set aside
- In a large bowl, add drained ricotta, spinach, garlic, cheese, eggs, chives, lemon zest, nutmeg, salt and pepper; mix until well blended.
- Scoop up about 1 ½ tbsp. spinach mixture and form a ball before rolling it in the flour until well coated, shaking off any excess flour. Place it on the prepared baking sheet while rolling and coating the others (*see footnote).
- In a large pot, bring salted water to a boil. Working in batches, carefully add gnudi and cook for 2 to 3 minutes or until they float to the surface.
- Scoop them up with a slotted spoon and transfer them to a baking sheet.
- Spoon some marinara sauce in each bowl and place 5 gnudi per bowl. Sprinkle with cheese and garnish with Italian parsley.
Notes
Footnote: From here, they can be frozen by placing them on a baking sheet and transfer to the freezer. When they're frozen, place them in a re-sealable plastic bag and return them to the freezer. When time to cook, directly plunge them in the boiling water - it will take a couple extra minutes to cook them.