Delicate Italian ricotta and spinach dumplings, lighter than gnocchi and served in a simple brown butter sage sauce.
Steam fresh spinach, squeeze out all moisture, and chop finely.
Mix ricotta cheese, spinach, parmesan cheese, eggs, and half the flour in a bowl.
Form small spoonfuls of the mixture into balls, rolling them lightly in the remaining flour.
Bring a large pot of water to a boil.
Drop dumplings in batches into boiling water, cooking for 3 minutes until they float.
Melt butter in a pan with sage until foaming and golden.
Toss the cooked malfatti in the sage butter briefly.
Serve immediately.
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