Spinach Ricotta Malfatti (Print Version)

# Ingredients:

→ Napoli Sauce

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

→ Spinach for Malfatti

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

→ Malfatti

13 - 1 whole egg
14 - 2 garlic cloves, finely chopped
15 - 100g finely grated parmesan cheese
16 - 1 egg yolk
17 - 1 tablespoon olive oil
18 - 60g all-purpose flour
19 - 500g firm, dry ricotta
20 - 1/4 cup lightly packed basil leaves, thinly chopped
21 - 1 large eschallot, finely diced (use 1/2 a red onion as a substitute)
22 - 1/2 teaspoon black pepper
23 - 1/2 teaspoon salt

→ For Serving

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

# Instructions:

01 - Warm up the oil in a big pan over medium heat. Toss in the onion and garlic, cooking for around 3 minutes until the onion softens. Put in all the other sauce ingredients, including the basil stem. Let it simmer, then lower the heat. Stir occasionally and cook for about 20 minutes until it thickens a bit.
02 - Sprinkle spinach with the salt and leave it in a colander for 20 minutes to sit. Wrap it tightly in a clean towel and squeeze to remove every bit of liquid. Roughly chop it afterward.
03 - Use a skillet on medium-high heat to warm the oil. Add the eschallot and garlic, cooking about 1 minute until you see them turn translucent. Toss in your spinach and cook until it just wilts, then transfer it to a large bowl to cool down.
04 - Mix the cooled spinach with the ricotta and all the other Malfatti ingredients. Stir it well to make a blend that’s a little sticky but firm enough to shape.
05 - Grab two dessert spoons to scoop and shape about 1 1/2 tablespoons of the mix into football-like dumplings (quenelles). Put them on a tray lined with paper and keep going till you’ve used it all, making around 24-30.
06 - Bring a big pot of water to a boil and gently add about six dumplings at a time. Cook for 2 minutes or until they rise to the surface. Carefully lift them out using a slotted spoon and place them on a tray lined with paper towels. Repeat until they’re all done.
07 - Turn your oven to 180°C. Pour the Napoli Sauce into a baking dish, then set the dumplings on top. Drizzle everything lightly with some extra virgin olive oil. Bake it all for 15 minutes until the dumplings have a light golden touch.
08 - Scatter parmesan and fresh little basil leaves over the top before serving. Dish it into bowls and enjoy while it’s hot. These dumplings are hearty enough on their own, much like gnocchi, but you can pair them with a simple side salad.

# Notes:

01 - For the best texture, make sure to use ricotta that's firm and not wet.
02 - If your ricotta has too much moisture, let it drain for a few hours in the fridge using a cheesecloth-lined strainer.
03 - The dumplings are fragile right after being cooked but will hold together well once baked.
04 - ‘Malfatti’ means 'roughly made' in Italian, so don't stress about perfect shapes.

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