Malfatti or Gnocchi Gnudi Pasta Without the Pasta
Delight in the rustic charm of "Malfatti or Gnocchi Gnudi Pasta Without the Pasta," a delightful Italian recipe that celebrates simplicity and flavor. These delicate spinach and ricotta dumplings are the ultimate expression of comfort food—soft, pillowy, and packed with the rich umami of Parmigiano-Reggiano cheese. Skipping traditional pasta, these "naked" gnocchi are light yet satisfying, gently boiled to perfection and dressed in a nutty sage-brown butter sauce with a hint of lemon zest for a fresh, aromatic finish. Ready in just 35 minutes, this dish is ideal for a weeknight treat or an elegant dinner party centerpiece. Serve with an extra sprinkle of Parmesan for a final flourish, and savor each melt-in-your-mouth bite of this truly authentic Italian creation!
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Parmigiano-Reggiano cheese, grated
- 50 grams All-purpose flour
- 2 large Egg yolks
- 0.25 teaspoons Nutmeg, freshly grated
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 50 grams Unsalted butter
- 8 pieces Sage leaves
- 0.5 teaspoons Lemon zest
- Optional grated Parmesan for serving
Instructions
Wash the spinach thoroughly and blanch it in a pot of boiling water for 1-2 minutes. Drain immediately and transfer to an ice bath to stop the cooking process.
Squeeze as much water as possible out of the spinach by wringing it in a clean kitchen towel or pressing it in a fine sieve. Chop the spinach finely and set aside.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmigiano-Reggiano, flour, egg yolks, nutmeg, salt, and black pepper. Mix with a spoon or your hands until the ingredients are well incorporated. The mixture should hold together but still be soft.
Dust a clean work surface with flour. Using your hands, shape the dough mixture into small balls (about the size of a tablespoon) or oval-shaped dumplings. Dust lightly with flour to prevent sticking.
Bring a large pot of salted water to a gentle boil. Lower the malfatti into the water in small batches. Cook until they rise to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a warm plate.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and fragrant, about 2-3 minutes. Remove from heat and stir in lemon zest.
Drizzle the sage-brown butter sauce over the cooked malfatti. Garnish with additional grated Parmigiano-Reggiano if desired and serve immediately.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 1.0 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2102 mg | 162% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
