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Baked Tuscan Spinach and Ricotta Dumplings – Malfatti Toscani

Name: Baked Tuscan Spinach and Ricotta Dumplings – Malfatti Toscani
Prep time: 2 hr 30 min
Cook time: 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: Blanch the spinach; 400 g Fresh spinach; 3 qt. Boiling water; 1 tsp. Salt; 1 qt. Ice water-to cool the spinach; Spinach ricotta balls; 400 g Fresh ricotta cheese; 100 g Parmigiano reggiano; 60 g All purpose flour; 1 pinch Nutmeg grated; 1 large Egg; 1 large Egg yolk; 1 pinch Pepper; 1 pinch Salt; Topping; 400 g Fresh mozzarella - small diced; Tomato coulis; 23 tbsp. Extra virgin olive oil; 4 cloves Garlic; 2 sprigs Oregano; 2 sprigs Thyme; 6 large Roma tomato; 1/2 tsp. Salt; 1/2 tsp. Pepper; Cook the balls; 2 qt. Water; 1 tbsp. Salt

Chef Alessandro Serni

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Baked Tuscan Spinach and Ricotta Dumplings – Malfatti Toscani

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A hidden Tuscan classic that is not easily found. Gnudi is a little dumpling dough ball similar to the potato Gnocchi. Its name was derived from the understanding that it was the ravioli filling and didn’t have the pasta shell. A light fluffy delectable morsel with a mild cheese flavor and a subtle hint of nutmeg. You can make the mix the day before and this actually adds to more flavor.

Recipe

PRE TIME: 2 hr 30 min

COOKING TIME: 30 min

TOTAL TIME: 3 hr

4 SERVING

Ingredients:

Blanch the spinach
400 g Fresh spinach
3 qt. Boiling water
1 tsp. Salt
1 qt. Ice water-to cool the spinach
Spinach ricotta balls
400 g Fresh ricotta cheese
100 g Parmigiano reggiano
60 g All purpose flour
1 pinch Nutmeg grated
1 large Egg
1 large Egg yolk
1 pinch Pepper
1 pinch Salt
Topping
400 g Fresh mozzarella - small diced
Tomato coulis
23 tbsp. Extra virgin olive oil
4 cloves Garlic
2 sprigs Oregano
2 sprigs Thyme
6 large Roma tomato
1/2 tsp. Salt
1/2 tsp. Pepper
Cook the balls
2 qt. Water
1 tbsp. Salt

Directions:

Step 1 Spinach and Ricotta Gnudi:

Blanch the spinach in a pot of boiling salted water. For approx 6-8 minutes. Refresh in iced water to stop the cooking. Drain the spinach and squeeze excess water tightly then chop it finely.

Step 2

Drain excess liquid from the ricotta and put it in with the spinach, along with the Parmigiano, the eggs and extra yolk, flour, and grated nutmeg salt and pepper. Mix gently until everything is incorporated but don't over mix. Set aside in the fridge for 2 hrs. Note: the mix can be prepared the day before.

Step 3 Tomato coulis:

In a medium heat pot add some oil, garlic, oregano, and tomatoes and simmer for approx 15-20 minutes. At the end of cooking remove the aromatics and season with salt and pepper.

Step 4

Prepare a medium pot with salted water, turn the gnudi into little rustic dumplings and toss them through the flour to prevent sticking. Boil them for approximately 2-3 minutes stirring occasionally until the gnudi floats to the top.

Step 5

Preheat the oven 180°F / 80°C.

Step 6

Line a baking dish with the tomato coulis and lay the gnudi balls on top lace a little more tomato sauce and sprinkle with the diced mozzarella. Bake for 10-15 minutes. Until the mozzarella melts and turns slightly golden in places.

Step 7

Enjoy!