Malfatti or Gnocchi Gnudi Pasta Without the Pasta
Delight in the rustic charm of "Malfatti or Gnocchi Gnudi Pasta Without the Pasta," a delightful Italian recipe that celebrates simplicity and flavor. These delicate spinach and ricotta dumplings are the ultimate expression of comfort food—soft, pillowy, and packed with the rich umami of Parmigiano-Reggiano cheese. Skipping traditional pasta, these "naked" gnocchi are light yet satisfying, gently boiled to perfection and dressed in a nutty sage-brown butter sauce with a hint of lemon zest for a fresh, aromatic finish. Ready in just 35 minutes, this dish is ideal for a weeknight treat or an elegant dinner party centerpiece. Serve with an extra sprinkle of Parmesan for a final flourish, and savor each melt-in-your-mouth bite of this truly authentic Italian creation!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Parmigiano-Reggiano cheese, grated
- 50 grams All-purpose flour
- 2 large Egg yolks
- 0.25 teaspoons Nutmeg, freshly grated
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 50 grams Unsalted butter
- 8 pieces Sage leaves
- 0.5 teaspoons Lemon zest
- 0 Optional grated Parmesan for serving
Directions
Step 1
Wash the spinach thoroughly and blanch it in a pot of boiling water for 1-2 minutes. Drain immediately and transfer to an ice bath to stop the cooking process.
Step 2
Squeeze as much water as possible out of the spinach by wringing it in a clean kitchen towel or pressing it in a fine sieve. Chop the spinach finely and set aside.
Step 3
In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmigiano-Reggiano, flour, egg yolks, nutmeg, salt, and black pepper. Mix with a spoon or your hands until the ingredients are well incorporated. The mixture should hold together but still be soft.
Step 4
Dust a clean work surface with flour. Using your hands, shape the dough mixture into small balls (about the size of a tablespoon) or oval-shaped dumplings. Dust lightly with flour to prevent sticking.
Step 5
Bring a large pot of salted water to a gentle boil. Lower the malfatti into the water in small batches. Cook until they rise to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a warm plate.
Step 6
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and fragrant, about 2-3 minutes. Remove from heat and stir in lemon zest.
Step 7
Drizzle the sage-brown butter sauce over the cooked malfatti. Garnish with additional grated Parmigiano-Reggiano if desired and serve immediately.
Nutrition Facts
| Serving size | (748.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1330.9 |
| Total Fat 95.7g | 0% |
| Saturated Fat 56.1g | 0% |
| Cholesterol 686.9mg | 0% |
| Sodium 2611.3mg | 0% |
| Total Carbohydrate 69.1g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 1.0g | |
| Protein 68.7g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 2102.4mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 400.6mg | 0% |
Source of Calories