Spinach and Ricotta dumplings
These spinach ricotta dumplings are called "Malfatti" in Italian which means “badly formed”. So you can relax and blame their shapes on their name! These irregular gnocchi-like dumplings may look a bit misshapen, but in their bed of rich marinara with sprinkles of Parmesan and basil, they are definitely not "badly flavored"!
Spinach Ricotta Dumplings (Malfatti)
12 ounces baby spinach (8 cups tightly packed cups), chopped
1 teaspoon salt
1 1/2 tablespoon olive oil
2 cloves garlic , finely minced
1 shallot (large), finely chopped (or 1/2 red onion)
1 1/2 cups ricotta cheese, drained in a colander to remove excess moisture for 20 minutes
1/4 cup (lightly packed) basil leaves, finely sliced
1 egg and 1 egg yolk
1/2 teaspoon ground nutmeg
1 cup Parmesan cheese , finely grated
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Italian tomato sauce - 2 - 3 cups
1/4 cup Parmesan cheese, finely grated
Chopped basil leaves for garnish.
To make Dumplings:
-Toss spinach with 1 teaspoon salt in large colander. Let sit for 20 minutes. Roll up in cotton dish cloth and squeeze tightly to remove excess liquid. Roughly chop spinach.
-Heat oil in a skillet over medium high heat. Add garlic and shallot then cook for 1 minute until translucent. Add spinach and cook until spinach is just wilted. Transfer to large bowl, allow to cool.
-To the bowl, add ricotta, basil leaves, eggs, nutmeg, Parmesan cheese, flour, salt and pepper. Mix well to combine. It should be a wet dough but able to hold its shape. Cover and refrigerate for 1 hour before shaping dumplings.
-To shape dumplings, dust working surface with flour and scoop out about 1 1/2 tablespoons of cold mixture for each dumpling. Then with floured hands, roll and shape mixture into balls or oblong shapes, adding more flour to roll the balls in and more flour to your hands as needed. Place on a parchment paper lined tray. Refrigerate 30 minutes up to an hour before boiling. This recipe should make about 2 dozen dumplings.
-Bring a large pot of salted water to the boil, then carefully place about 6 dumplings in the water at a time. Cook for 2 - 3 minutes, or until dumplings float to the surface. Remove with slotted spoon on to a paper towel lined tray. Repeat for remaining dumplings.
To Assemble:
-Preheat oven to 365°F. Pour your favorite Italian tomato, marinara, bolognese or Napoli sauce into a baking dish (homemade or store purchased.). Top with the cooked dumplings then drizzle them with extra olive oil.
-Bake for 15 minutes or until the dumplings are slightly golden on the surface.
-Sprinkle baked Malfatti (dumplings) with 1/4 cup Parmesan and basil leaves. Spoon into bowls and serve warm. Serves 5 - 6.
A Rich Italian Tomato Sauce (Napoli)
2 tablespoons olive oil
2 garlic cloves , finely minced
1/2 onion , very finely diced
24 oz. can crushed tomato (or diced)
1 tablespoon tomato paste
1/2 cup water
1 basil stem
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon black pepper
-Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
-Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 20 minutes. The sauce should be fairly thick rather than a loose runny sauce.
Chopped spinach, slivered shallot and measured cheeses are ready for preparation.
Combine cheeses, spinach, flour and eggs to create a loose sticky dough. Chill.
Shape dough into balls or oblongs on a floured surface with floured hands. Remember, the dough is sticky and it is expected that your dumplings will be a bit irregular in their shapes. Chill.
Boil the dumplings, then bake on a bed of Italian tomato sauce. Garnish with more Parmesan cheese and chopped basil, then serve warm.
PERSNICKETY NOTES:
-Malfatti can be assembled to the point prior to baking, ie. dumplings sitting in the tomato sauce. It can then be refrigerated and baked when ready to serve. Cooked Malfatti (ie. after baking) will keep for 3 days in the fridge. Best reheated in the microwave.
