Malfatti Spinach Ricotta Dumplings (Print Version)

# Ingredients:

→ Napoli Sauce

01 - 2 tablespoons olive oil
02 - 2 garlic cloves, finely minced
03 - 1/2 onion, very finely diced
04 - 800g crushed tomatoes
05 - 1 tablespoon tomato paste
06 - 120ml water
07 - 1 basil stem (reserve leaves for Malfatti)
08 - 1/2 teaspoon white sugar
09 - 3/4 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Spinach for Malfatti

11 - 300g baby spinach
12 - 1/2 teaspoon salt

→ Malfatti

13 - 1 tablespoon olive oil
14 - 2 garlic cloves, finely minced
15 - 1 large eschallot, finely chopped (or 1/2 red onion)
16 - 500g firm ricotta (dry type, not wet and spreadable)
17 - 1/4 cup lightly packed basil leaves, finely sliced
18 - 1 whole egg
19 - 1 egg yolk
20 - 100g finely grated parmesan
21 - 60g all-purpose flour
22 - 1/2 teaspoon salt
23 - 1/2 teaspoon black pepper

→ For Serving

24 - 1/4 cup finely grated parmesan
25 - Small basil leaves

# Instructions:

01 - 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 sauce ingredients including the basil stem. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 20 minutes until fairly thick.
02 - Toss spinach with 1/2 teaspoon salt in a large colander and let stand for 20 minutes. Roll up in a tea towel and squeeze tightly to remove excess liquid. Roughly chop.
03 - Heat oil in a skillet over medium-high heat. Add garlic and eschallot, cook for 1 minute until translucent. Add spinach and cook just until wilted. Transfer to a large bowl and allow to cool.
04 - Add ricotta and all remaining Malfatti ingredients to the spinach mixture. Mix thoroughly to combine. The mixture should be slightly sticky but firm enough to shape.
05 - Using two dessert spoons, scoop about 1 1/2 tablespoons of mixture and shape into a football (quenelle). Place on a paper-lined tray. Continue until all mixture is used, making approximately 24-30 dumplings.
06 - Bring a large pot of water to the boil. Carefully add 6 dumplings at a time and cook for 2 minutes until they float to the surface. Remove with a slotted spoon onto a paper towel-lined tray. Repeat with remaining dumplings.
07 - Preheat oven to 180°C. Pour Napoli Sauce into a baking dish, then arrange the cooked Malfatti on top. Drizzle with extra virgin olive oil. Bake for 15 minutes or until the Malfatti has a faint golden color on the surface.
08 - Sprinkle baked Malfatti with parmesan and fresh basil leaves. Spoon into bowls and serve immediately. These dumplings are substantial on their own, similar to gnocchi, and pair well with a simple leafy green salad.

# Notes:

01 - Use firm ricotta that is dry and crumbly rather than wet and spreadable for best results.
02 - If your ricotta is too wet, drain it in a cheesecloth-lined sieve for a few hours in the refrigerator.
03 - The dumplings will be delicate when first cooked but will firm up during baking.
04 - Malfatti literally means 'poorly made' in Italian, so don't worry about making them perfectly shaped.

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