Malfatti (Gnudi) Ricotta Dumplings

Recipe for Pan-Seared Ricotta Dumplings (Malfatti (Gnudi)) –
A traditional Italian dish known as gnocchi-like pillows of spinach and cheeses
known as gnudi (also known as malfatti) is served with a light, colourful
tomato sauce.

Gnudi vs. Malfatti: What’s the Difference?

With a few minor variations, these two recipes are
essentially the same. Both are ricotta and semolina (or flour)-based Italian
cheese dumplings. Like this recipe, they are often vegetarian dishes that go
well with tomato or butter sauces.

Malfatti is frequently formed into little balls and boiled;
it has a rustic flavour and is frequently mixed with spinach.

However, gnoudi is frequently rolled or flattened into
little pillows that are only a bit bigger than gnocchi dumplings. Additionally,
it can be formed into balls and boiled.

Traditional Spinach Gnudi

We’re sharing our go-to recipe for Gnudi Ricotta Dumplings
today, which calls for fresh spinach and basil. We also provide easy
instructions for making a straightforward, delicious tomato sauce.

For convenience, I chose to prepare tiny dumplings in the
shape of pillows. Then I decided to pan-fry these little beauties rather than
boil them. This enhances the flavour, texture, and aesthetic appeal of the
dumplings. When served with the thin tomato sauce, the outer crust enhances the
texture. Perfezione!

Your Ingredients.

• • Fresh baby spinach that has been cleaned and dried.
• • Ricotta cheese and Parmesan cheese make the ideal sweet
  and salty flavour combo.
• All-purpose flour, often known as semolina flour.
• Eggs are a necessary binder in the creation of Malfatti.
• • Finely chopped fresh basil.
• • Spices: ground nutmeg, garlic powder, and a dash of salt.
• To pan fried the dumplings, use olive oil.
• Butter. FOR THE TOMATO SAUCE.
• • Tomato sauce; onion.

How to Cook Malfatti in a Pan with Tomato Sauce.

Place a sizable saucepot and a sizable skillet on the hob
first. A big bowl and a medium mixing bowl should also be available.

Baby spinach should be chopped and added to the medium bowl.
Toss after adding the salt. After that, give the spinach at least 15 minutes to
sit and sweat out any remaining moisture.

The saucepot is heated over medium heat. Add the onion
wedges and butter. After the onions have been sautéed for 3 to 5 minutes, add
the tomato sauce. Medium-low heat should be used to cook the sauce for 20
minutes with a lid partially on. After that, turn off the heat and let the
sauce cool.

Ricotta cheese, parmesan cheese, semolina flour, egg, excess
egg yolk, chopped basil, garlic powder, and nutmeg are combined in the larger
bowl in the meantime.

Mix thoroughly.

Pour out the juices or extra moisture once the spinach
appears to have wilted. Squeeze/drain the remaining liquid out of the spinach
and transfer it to a big paper towel. Then combine the ricotta dumpling mixture
with the chopped spinach.

Transfer the dumpling batter to a spotless work area. Create
a 12 inch thick, even rectangle by pressing.

The dumpling mixture should next be sliced into
1-by-1-inch-by-1-1/2-inch pieces using a sharp knife.

It’s now time to pan-fry the gnocchi.

The large pan or skillet should be heated over medium-low
heat with 1 tablespoon of oil added. Move half of the dumplings to the skillet
once the oil is hot. Overcrowding the pan will prevent them from being
thoroughly fried.

Fry the crust until it turns golden brown, about 1-2 minutes
per side. Reduce the heat to medium-low if necessary to prevent the dumplings
from burning.

Repeat with the remaining olive oil and dumplings after
transferring the cooked dumplings to a holding plate. You can put paper towels
on your large platter to line it.

Suggestions for serving.

Use a slotted spoon to remove the substantial onion bits
from the tomato sauce after all the dumplings have been cooked.

Put some tomato sauce in a shallow bowl’s bottom. Add 8–10
Malfatti dumplings on top.

If preferred, top with additional Parmesan cheese while
serving.

Variations in Recipes

• If you want, you can make Malfatti dough balls. Simply
said, cooking them will take longer and include more skillet turning. Fresh
spinach is a traditional element in this dish and takes about 6 to 8 minutes
per batch. However, if you’d rather, you can omit the spinach. 

• Serve homemade
ricotta dumplings with other favoured pasta sauces, and the same goes for the
basil. 

• Gnudi can be boiled if you don’t want to pan-fry them; the delicate
pillows are wonderful with a heartier marinara sauce or light lemon butter
sauce. Do not stir them while you place them in a saucepot of boiling water for
2-3 minutes. As soon as they float to the surface of the water in the big pot
of salted water, scoop them out with a slotted spoon.

Questions and Answers

How can I modify this Gnudi recipe to be gluten-free?

For simple gluten-free Malfatti, use your preferred
gluten-free flour substitute. Use a gluten-free baking flour that may be
substituted 1:1.

What foods complement Malfatti well?

With straightforward sides, this hearty, cosy Italian dinner
is delicious. Serve with a light Caesar salad or fresh green salad for a
satisfying supper. Or add some extra carbs with some freshly baked garlic
bread!

When do leftovers go bad?

Ricotta dumplings cooked at home stay well for up to 4 days.
Keep chilled and in an airtight container in the refrigerator. Reheat by
pan-frying briefly one more in a little oil until evenly heated.

Malfatti (Gnudi) Ricotta Dumplings in Pan-Seared Sauce

These gnocchi-like pillows of spinach and cheeses, known as
Gnudi ricotta dumplings (Malfatti), are pan-seared and served with a
straightforward, colourful tomato sauce.

Ingredients.

• According to the Malfatti Recipe:.
• Fresh baby spinach, 5 ounces.
• Salt, 1 teaspoon.
• • Ricotta cheese, 15 oz.
• • 1/4 cup all-purpose flour or semolina flour; 1 cup grated
  parmesan cheese.
• • One large egg plus one yolk.
• • 3 tablespoons finely minced fresh basil.
• • 1 teaspoon of powdered garlic.
• • 14 teaspoon freshly ground nutmeg.
• Olive oil, 2 teaspoons.
• For the tomato sauce, please.
• • 1 large onion, peeled and chopped into wedges; • 3
  tablespoons of butter.
• • A 45-ounce can of tomato sauce.

Instructions.

1. Place a sizable skillet and saucepot on the burner. A big
mixing bowl and a medium mixing bowl should also be available.

Baby spinach should be chopped and added to the medium bowl.
Toss after adding the salt. After that, give the spinach at least 15 minutes to
sit and sweat out any remaining moisture.

3. Set the saucepot’s heat to medium. Add the onion wedges
and butter. After the onions have been sautéed for 3 to 5 minutes, add the
tomato sauce. Medium low heat should be used to cook the sauce for 20 minutes
while partially covered. After that, turn off the heat and let the sauce cool.

4. In the meantime, mix the ricotta cheese, parmesan cheese,
semolina flour, egg, additional egg yolk, chopped basil, garlic powder, and
nutmeg in the bigger bowl. Mix thoroughly.

5. When the spinach appears to have wilted. Move the spinach
to a big piece of paper towel and squeeze out the remaining moisture after
draining the juices. Then combine the ricotta dumpling mixture with the chopped
spinach.

6. Transfer the dumpling batter to a spotless work area.
Create a 12 inch thick, even rectangle by pressing. The dumpling mixture should
next be sliced into 1-by-1-inch-by-1-1/2-inch pieces using a sharp knife.

7. Add 1 tablespoon of oil to the large skillet. The skillet
should be warm (medium). Move half of the dumplings to the skillet once the oil
is hot. Fry the crust until it turns golden brown, about 1-2 minutes per side.
Set the thermostat to medium-low if necessary.

8. Repeat with the remaining olive oil and dumplings after
transferring the cooked dumplings to a holding plate.

9. After all the dumplings are cooked, remove the large
onion chunks from the tomato sauce with a slotted spoon.

10. Place a shallow bowl’s worth of tomato sauce on the
plate. Add 8–10 Malfatti dumplings on top. Serve warm and top with additional
Parmesan cheese, if preferred.

If you like, you can manufacture Malfatti balls. Simply
said, cooking them will take longer and include more skillet turning. About 6
to 8 minutes per batch.

Ricotta dumplings cooked at home store nicely in the fridge
for up to 4 days. Keep in the refrigerator and store in an airtight container.
Reheat by briefly pan-frying in a little oil until evenly heated.