Malfatti, aka spinach and ricotta gnocchi
This has to be my favourite recipe find of recent times . I could imagine being served this dish in a beautiful Italian restaurant in the sunshine and enjoying every mouthful. The recipe is from the instagram account emthenutritionist , who I have followed for a while and haven’t been disappointed with any of her recipes . The good thing is you can make the sauce and make the dumplings in advance and keep in the fridge until needed. Make double and you can have the delight two days in a row . You will need to serve 2 125g of ricotta 250g of spinach 1 egg yolk 30g of flour 60g of parmesan, finely grated Zest of one lemon Tinned whole CHERRY tomatoes 1 tsp chopped garlic 1 red chilli, diced and deseeded Fresh basil, stems and leaves chopped separately METHOD Wilt the spinach. Transfer to a sieve and allow to cool. Squeeze out as much water as you can from the spinach, then chop it finely. Place the ricotta in a mixing bowl with the egg, flour, parmesan, lemon zest and spin...
