Malfatti gratinati

Name: Malfatti gratinati (Baked spinach dumplings)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: nutmeg; a little butter for greasing; 60 g (½ cup) plain (all-purpose) flour; 500 g (1 lb 2 oz) fresh ricotta cheese; 2 eggs, lightly beaten; 100 g (1 cup) freshly grated Parmesan cheese; 1.2 kg (2 lb 10 oz) fresh spinach, or 500 g (1 lb 2 oz) cooked spinach; 250 ml (1 cup) fresh tomato sauce* (½ the quantity)

Baked spinach dumplings

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Malfatti means badly made, so don’t worry if your dumplings all look different — that’s how they should be. This will make about 30 dumplings.

Ingredients

1 quantity of béchamel 1 sauce
250 ml (1 cup) fresh tomato sauce* (½

Europe
Italy
Main course
Mediterranean
Tuscany
Vegetarian
September

Method

Prepare the béchamel using only 60 g (2¼ oz) of flour and set aside. Prepare a smooth, fresh tomato sauce, puréeing it if necessary, and set aside.

Clean the spinach and cook in boiling salte