Forget heavy, dense potato gnocchi! Welcome to the world of *Malfatti*, or spinach and ricotta gnocchi – the lightest, most tender little dumplings you’ll ever taste. These vibrant green pillows are impossibly delicate, packed with cheesy flavor, and surprisingly simple to make. They float into a buttery, golden-brown bake that feels both rustic and incredibly elegant. Get ready to fall in love with your new favorite comfort food.
Ingredients
• ½ lb / 225g fresh spinach leaves
• 9 Tbs / 128g butter, melted and divided
• 1 cup / 245g well-drained whole milk ricotta cheese
• ⅔ cup / 66g grated Parmesan cheese, plus more for serving
• 3 large egg yolks, beaten
• 7 Tbs / 55g all-purpose flour, plus more for rolling
• ¾ tsp / 4g salt
• Freshly ground black pepper to taste
• Pinch of nutmeg, optional
• ½ cup / 50g grated Parmesan cheese for topping
Instructions
1. Wash the spinach thoroughly. In a large pan over medium-high heat, cook the spinach in 3 tablespoons of the melted butter, stirring frequently. Continue cooking until the spinach is completely wilted and all its liquid has evaporated, about 10-15 minutes. It should just start to stick to the pan. Transfer the cooked spinach to a blender and purée until smooth, or mince it very finely with a sharp knife.
2. In a large mixing bowl, combine the spinach purée, ricotta, ⅔ cup Parmesan, beaten egg yolks, 7 tablespoons of flour, salt, pepper, and nutmeg if using. Stir vigorously with a spatula until the mixture is smooth, uniform in color, and free of lumps. Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes.
3. Prepare a floured surface. Using two teaspoons, shape the chilled dough into small quenelles or ovals, about the size of a pecan. Scoop a small amount with one spoon and use the other to shape and slide it off. Drop the formed dumpling into a small bowl of flour, gently roll to coat, shake off the excess, and place it on a wax paper-lined baking sheet. Repeat until all the dough is used.
4. Bring a large pot of generously salted water (about 6 quarts) to a gentle simmer. Carefully drop the gnocchi into the water, being careful not to overcrowd the pot (cook in batches if necessary). Simmer gently for 10-12 minutes, stirring once or twice with a wooden spoon to prevent sticking. The gnocchi are done when they float to the surface and feel slightly firm. Remove them with a slotted spoon and drain well.
5. Preheat your oven to 350°F / 175°C. Pour another 3 tablespoons of melted butter into a large, shallow gratin dish or casserole, brushing to coat the bottom evenly. Arrange the cooked gnocchi in a single layer in the dish. Drizzle the remaining 3 tablespoons of melted butter over the top and sprinkle evenly with the ½ cup of grated Parmesan cheese. Bake for 15-20 minutes, until heated through and the cheese is melted and just beginning to turn golden brown. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 380 kcal
• Protein: 15g
• Carbohydrates: 14g
• Fat: 29g
• Sodium: 750mg
Pro Tips
• For the lightest gnocchi, ensure your ricotta is very well-drained. Press it between paper towels or let it sit in a cheesecloth-lined sieve for at least 30 minutes to remove excess moisture before mixing.
• Mix the gnocchi dough just until it comes together. Overworking it can develop gluten, resulting in tough, chewy dumplings instead of light, tender ones.
• Maintain a gentle simmer when cooking the gnocchi, not a rolling boil. A vigorous boil is too harsh and can cause these delicate dumplings to break apart.
• Don’t overcrowd the pot. Cook the gnocchi in batches to ensure they have enough space to cook evenly and float freely to the surface.
FAQ
Q: Can I make this spinach and ricotta gnocchi recipe vegan
A: This recipe relies heavily on dairy (ricotta, Parmesan, butter) and eggs for its structure and flavor. Substituting all these ingredients would significantly change the texture and taste, creating a different dish entirely. We recommend sticking to the original ingredients for the authentic light and tender malfatti experience.
Q: Is this vegetarian gnocchi a good source of protein
A: Yes, this is a great protein-rich vegetarian meal. Each serving contains approximately 15g of protein, primarily from the whole milk ricotta cheese, Parmesan, and egg yolks, making it a satisfying and nutritious main course.
Q: How do I store or make these malfatti ahead of time
A: You can prepare the malfatti ahead. Uncooked gnocchi can be arranged on a floured baking sheet, frozen solid, then transferred to a freezer bag for up to 2 months. Cook them directly from frozen, adding a few extra minutes to the simmering time. Leftover baked malfatti can be refrigerated for up to 3 days and reheated in the oven.
