Pan-Seared Malfatti (Gnudi) Ricotta Dumplings Recipe

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5 from 8 votes

These pan-seared Gnudi ricotta dumplings (Malfatti) are gnocchi-like pillows of spinach and cheeses served in a simple, vibrant tomato sauce.

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

Servings: 8 servings

Calories: 323 kcal

Course: Main Course

Cuisine: Mediterranean, Italian

Ingredients

For the Malfatti Recipe:

5 ounces spinach fresh baby
1 teaspoon salt
15 ounces ricotta cheese
1 cup Parmesan Cheese grated
¾ cup semolina flour or all-purpose flour
1 large egg egg and 1 egg yolk
3 tablespoons basil fresh, chopped
1 teaspoon garlic powder
¼ teaspoon ground nutmeg
2 tablespoons olive oil

For the Tomato Sauce:

3 tablespoons butter
1 large onion peeled and cut into wedges
45 ounces tomato sauce

Instructions

Cup of Yum

Set a large saucepot and a large skillet on the stovetop. Also set out a large mixing bowl and a medium mixing bowl.
Chop the baby spinach and place it in the medium bowl. Add the salt and toss. Then allow the spinach to rest and sweat off its moisture for at least 15 minutes.
Heat the saucepot over medium heat. Add the butter and onion wedges. Sauté the onions for 3-5 minutes, then pour in the tomato sauce. Turn the heat to medium low, partially cover, and simmer the sauce for 20 minutes. Then turn off the heat and allow the sauce to rest.
Meanwhile, in the larger bowl, combine the ricotta cheese, parmesan cheese, semolina flour, egg and extra egg yolk, chopped basil, garlic powder, and nutmeg. Mix well.
Once the spinach looks like it has wilted down. Poor off the juices. Move the spinach to a large paper towel and squeeze out the rest of the moisture. Then mix the chopped spinach into the ricotta dumpling mixture.
Move the dumpling mixture to a clean work surface. Press into an even rectangle, ½ inch thick. Then use a sharp knife to cut the dumpling mixture into one by 1 x 1 ½ inch pieces.
Pour 1 tablespoon of oil into the large skillet. Heat the skillet over medium. Once the oil is hot, move half the dumplings to the skillet. Fry for 1-2 minutes per side until the crust is golden brown. If needed, lower the heat to medium-low.
Move the cooked dumplings to a holding plate, then repeat with the remaining olive oil and dumplings.
Once all the dumplings are cooked, use a slotted spoon to remove the large onion chunks from the tomato sauce.
To Plate: Spoon tomato sauce into the bottom of a shallow bowl. Top with 8-10 Malfatti dumplings. Serve warm, sprinkled with extra Parmesan cheese if desired

Notes

You can make Malfatti balls if you like. They will just take longer to cook, with more rotating in the skillet. Approximately 6-8 minutes per batch.
You can make Malfatti balls if you like. They will just take longer to cook, with more rotating in the skillet. Approximately 6-8 minutes per batch.
Homemade ricotta dumplings will keep well for up to 4 days in the refrigerator. Store in an airtight container and keep in the refrigerator. To reheat, lightly pan fry again in a bit of oil until warm throughout.

Nutrition Information

Serving 9pc Calories 323kcal (16%) Carbohydrates 25g (8%) Protein 16g (32%) Fat 19g (29%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 49mg (16%) Sodium 1415mg (59%) Potassium 763mg (16%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2868IU (57%) Vitamin C 18mg (20%) Calcium 297mg (30%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 323

% Daily Value*

Serving	9pc
Calories	323kcal	16%
Carbohydrates	25g	8%
Protein	16g	32%
Fat	19g	29%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	49mg	16%
Sodium	1415mg	59%
Potassium	763mg	16%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	2868IU	57%
Vitamin C	18mg	20%
Calcium	297mg	30%
Iron	3mg	17%

* Percent Daily Values are based on a 2,000 calorie diet.