Spinach and Cheese Dumplings – Malfatti

Clean and rinse the spinach, put it in a saucepan dripping wet and heat until the spinach collapses. Cool a little, squeeze the leaves and chop finely. Alternatively, well drained Tk spinach can also be used.

Remove the skin from the onion and chop coarsely, then sauté about a third of the butter until translucent. Stir in the chopped spinach, remove from the heat and cool.

Stir in the ricotta until creamy, then stir in the cooled spinach and half of the grated Parmesan. Mix in eggs and egg yolks, season heartily with salt, pepper and nutmeg (freshly grated).

Gradually incorporate the flour, stirring until smooth, seasoning repeatedly. In a large saucepan, bring salted water to a boil, cut dumplings from the dough with two tablespoons and place them in the boiling water. Lower the heat and cook the dumplings until they float on the surface. In the meantime, preheat the stove to 175 °C.

Remove the gnocchi with a slotted spoon, drain and place in an ovenproof dish. Melt the remaining butter and pour over the dumplings, then bake in the oven for five minutes. Remove, sprinkle with the remaining Parmesan and bring to the table on the spot.

Serve with a leaf salad, but the dumplings are also suitable as a snack.

Our tip: Use the young, tender spinach from the farmers’ market!

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