Spinach and Cheese Dumplings – Malfatti
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g spinach leaves
- 150 g ricotta or low-fat quark, drained well
- 100 g parmesan, freshly rated
- 2 egg (s)
- 1 egg yolk
- 100 g butter
- 200 g flour
- 1 small onion (s)
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the spinach leaves, place in a saucepan, heat and let collapse. Let cool a little, squeeze the leaves and chop finely.
- Chop the onion and sauté in 30 g butter. Add the spinach and stir in. Then take it off the stove and let it cool down.
- Mix the ricotta with 50 g parmesan. Stir in the spinach, eggs and egg yolks, season well with salt, pepper and nutmeg. Gradually work in the flour and stir into a smooth dough, season again if necessary.
- Boil 2 liters of water in a saucepan and season with salt. Cut the dough from the dough and add to the boiling water. Then lower the temperature. Let the malfatti steep until they float to the surface. Then they are done.
- Preheat the oven to 175 ° C top / bottom heat.
- Remove the cams, let them drain and place in an ovenproof dish. Melt the remaining butter and drizzle over it. Put in the oven for about 5 minutes. Sprinkle with the rest of the parmesan and serve immediately.
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