gnudi aka malfatti

Name: Gnudi aka Malfatti
Prep time: 15 min
Cook time: 2 min
Yield: 4
Cuisine: Italian
Ingredients: 16 ounce(s) (450 g) ricotta cheese, drained; 1 package(s) (10 oz./300 g) frozen spinach, drained and finely chopped; 2 large cloves garlic, pressed; 1 cup(s) finely grated grana padano cheese, plus more for garnish; 2 large free-run eggs, room temperature and beaten; 1 tablespoon(s) chives, finely chopped; 1/4 teaspoon(s) lemon zest; 1/4 teaspoon(s) freshly grated nutmeg; 1/8 teaspoon(s) ground himalayan sea salt, or to taste plus more for the pot; 1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns); 1/2 cup(s) unbleached all-purpose flour, or as needed; 1/2 cup(s) semolina, or as needed; 3 cup(s) marinara sauce, or as needed; 1 tablespoon(s) flat-leaf italian parsley

11 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Mar 16, 2021

This flavorful Gnudi aka Malfatti dish is so tasty! They are quick and easy delicious Italian dumplings, great to serve anytime.

Rate

A few dumplings served in a tomato sauce.

prep time 15 Min

cook time 2 Min

method Stove Top

yield 4 servings

Ingredients

16 ounces (450 g) ricotta cheese, drained
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 tablespoon chives, finely chopped
1/4 teaspoon lemon zest
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground himalayan sea salt, or to taste plus more for the pot
1/2 teaspoon 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
1 tablespoon flat-leaf italian parsley

How To Make gnudi aka malfatti

Step 1

Sprinkle semolina evenly on a baking sheet; set aside

Step 2

In a large bowl, add drained ricotta, spinach, garlic, cheese, eggs, chives, lemon zest, nutmeg, salt and pepper; mix until well blended.
Step 3

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).
Step 4

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.
Step 5

Scoop them up with a slotted spoon and transfer them to a baking sheet.
Step 6

Spoon some marinara sauce in each bowl and place 5 gnudi per bowl. Sprinkle with cheese and garnish with Italian parsley.
Step 7

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.
Step 8

To view this recipe on YouTube, click on this link >>>> https://youtu.be/OYsEpvejVbY
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