These Malfatti di Ricotta are the ultimate comfort food for a cozy evening. Unlike traditional potato gnocchi, these are made with fresh ricotta, spinach, and a touch of flour, resulting in a lighter, more delicate texture that melts in your mouth. The “badly made” name refers to their rustic, irregular shape, which is part of their charm. They cook in just minutes in boiling water and are finished with a luxurious bath of melted butter and sharp Parmesan cheese. Perfect for a quick weeknight dinner or an elegant vegetarian main course, these gnocchi offer a sophisticated yet simple taste of Italy. The combination of creamy cheese, earthy spinach, and nutmeg creates a rich flavor profile that pairs beautifully with the simple butter sauce.
Ricotta Gnocchi (Malfatti Di Ricotta)
Description
These Malfatti di Ricotta are the ultimate comfort food for a cozy evening. Unlike traditional potato gnocchi, these are made with fresh ricotta, spinach, and a touch of flour, resulting in a lighter, more delicate texture that melts in your mouth. The "badly made" name refers to their rustic, irregular shape, which is part of their charm. They cook in just minutes in boiling water and are finished with a luxurious bath of melted butter and sharp Parmesan cheese. Perfect for a quick weeknight dinner or an elegant vegetarian main course, these gnocchi offer a sophisticated yet simple taste of Italy. The combination of creamy cheese, earthy spinach, and nutmeg creates a rich flavor profile that pairs beautifully with the simple butter sauce.Ingredients
Directions
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In a large mixing bowl, combine the chopped cooked spinach, 1/3 cup of the grated Parmesan cheese, 1/4 cup of the flour, ricotta cheese, eggs, nutmeg, salt, and pepper. Mix until just combined.
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Place the remaining flour on a clean work surface. Using a spoon or your hands, shape the spinach mixture into small ovals or pillows, about the size of a walnut.
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Roll each gnocchi gently in the remaining flour to coat lightly. Do not overwork the dough.
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Bring a large pot of lightly salted water to a rolling boil.
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Carefully drop the gnocchi into the boiling water a few at a time. Cook until they float to the surface, about 2-3 minutes.
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Remove the cooked gnocchi with a slotted spoon and drain briefly. Arrange them on a serving dish.
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Pour the melted butter over the gnocchi and sprinkle with the remaining Parmesan cheese. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 914.2kcal
- % Daily Value *
- Total Fat 55.0g85%
- Saturated Fat 29.4g147%
- Cholesterol 233.0mg78%
- Sodium 2034.0mg85%
- Total Carbohydrate 38.8g13%
- Dietary Fiber 8.4g34%
- Sugars 4.7g
- Protein 58.8g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the spinach is well-drained after cooking to prevent the gnocchi from becoming too wet and falling apart. Squeeze out as much liquid as possible before mixing.
Malfatti means "badly made" in Italian, referring to the rustic, imperfect shape of these gnocchi. They do not need to be uniform.
Serve immediately after cooking for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but they are best enjoyed fresh.
You can add a pinch of nutmeg to the butter sauce for extra flavor.
