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Malfatti Bresciani are soft, rustic Italian spinach-and-ricotta dumplings. Here is a lighter take that will keep you fuller for longer.
1.
Preheat the oven to 180°C fan / 200°C conventional
2.
Cook the spinach until wilted. Drain and squeeze out as much water as possible. Chop finely.
3.
Finely chop the onion and cook gently in a dry non-stick frying pan until softened.
4.
Put the spinach and onion in a large bowl. Leave to cool slightly.
5.
Add the ricotta, eggs, flour, almond flour, Parmesan, nutmeg, pepper and salt. Mix until you have a soft, slightly sticky dough.
6.
Bring a large saucepan of water to a gentle simmer.
7.
Using two teaspoons, shape the mixture into small oval dumplings and carefully drop them into the water in batches
8.
Cook for about 3–4 minutes, until the malfatti rise to the surface. Remove with a slotted spoon.
9.
Melt the butter in a frying pan with the sage.
10.
Add the cooked malfatti and gently toss for 1–2 minutes.
11.
12.
Storage information
Refrigerate cooled malfatti in an airtight container for up to 3 days. Reheat gently in a frying pan or microwave until piping hot. To freeze, arrange the uncooked dumplings on a tray until firm, then transfer to a freezer bag or container for up to 2 months. Cook from frozen, allowing a few extra minutes.
Tip
Lower fat: Replace some of the ricotta with low-fat ricotta or cottage cheese blended until smooth
Cost-saving tips
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