If you end up doing noodles very often, either because kids keeps asking them or because of practicality, this is a homemade pasta that does not require kneading and that is a great way to incorporate leafy greens in the diet of children and adults. Malfatti, or “badly made,” are these ball-shaped gnocchi, a recipe of my family (Italian, of course). Light and delicious, for any dinner of the week (well, actually my daughter Felicitas ate them for a snack!).
Spinach and Ricotta Malfatti
Serves 4 (16 malfatti)
- 1 cup cooked and well drained spinach
- 2 cups part skim ricotta cheese
- 1 egg
- 2 tablespoons grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 ½ cup all purpose flour
- Chop spinach finely. Place in a large bowl and add ricotta, egg, grated cheese, salt, pepper and nutmeg.
- Mix well and add flour, until getting a doughy consistency.
- With moistened hands take portions of the mixture to make balls of about 2 centimeters in diameter and roll on a floured surface.
- Cook in a large pot with boiling water for about 3 minutes or until they rise to the surface.
- Strain and serve with tomato sauce and extra grated cheese if desired.