Malfatti with ricotta and spinach
10. July 2012
It's a very nice and fresh alternative to the nights. It's not complicated, but time consuming, I admit it. But with a bit of logistics, it can be done, and in any case spinach malfatti is worth it.)
Postup
1. Put tomatoes on a tomato sauce into a pot with 1 dcl of water in a soft soap and mix or jerk (I always save time, so my assistant is a stick mixer).
2. Fry the onion in the pan with oil, add the garlic, and rest for 2-3 minutes. Mix the tomato purée, basil, salt and pepper to taste, stir with gentle stirring for a further 20-30 minutes, depending on how watery the tomatoes are, to make the sauce slightly reduced, thicken and full of flavor.
3. In a large pan, soak the shallots in the butter, soak the spinach and let it soften, soak, pepper, and let the contents of the pan drain and cool. Then gently squeeze everything.
4. Mix ricotta, parmesan cheese, egg, nutmeg and lemon peel in a large bowl. Add chopped spinach.
5. Lightly mix the flour until a thicker and drier dough is made, but not stiff.
Prepare a lightly wrinkled plate and spoon, soak in hot water, shape the balls of malffat, place them on the plate, lightly, and let them rest for 2 hours in the refrigerator.
6. Cook about 4 liters of salted water when cooked, carefully move the malff into the water. Heat the sauce. As soon as the gnocchi sweeps to the surface, cook for 6-7 minutes. Remove the cooked gnocchi with a perforated ladle, briefly drain and serve with tomato sauce and Parmesan cheese.
