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Pan-Seared Malfatti (Gnudi) Ricotta Dumplings Recipe

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
30 mins
Total Time
55 mins
Servings: 8 servings
Calories: 323 kcal
Course: Main Course
Cuisine: Mediterranean , Italian

Ingredients

For the Malfatti Recipe:
  • 5 ounces fresh baby spinach
  • 1 teaspoon salt
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • ¾ cup semolina flour or all-purpose flour
  • 1 large egg + 1 egg yolk
  • 3 tablespoons fresh chopped basil
  • 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
  1. Set a large saucepot and a large skillet on the stovetop. Also set out a large mixing bowl and a medium mixing bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Move the cooked dumplings to a holding plate, then repeat with the remaining olive oil and dumplings.
  9. Once all the dumplings are cooked, use a slotted spoon to remove the large onion chunks from the tomato sauce.
  10. 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 Monounsaturated Fat 7g Trans Fat 1g Cholesterol 49mg (16%) Sodium 1415mg (59%) Potassium 763mg (22%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2868IU (57%) Vitamin C 18mg (20%) Calcium 297mg (30%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

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.