5 from 1 vote

Gnudi or malfatti

Course Vegetarian
Cuisine Tuscan
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 4
Author Giulia


  • 250 g spinach, previously boiled and squeezed
  • 250 g fresh ricotta cheese
  • 1 egg
  • Salt and pepper
  • Grated Parmigiano
  • Nutmeg
  • Flour


  • Whether fresh or frozen, boil the spinach with some salt, drain and press it dry.
  • Sauté spinach in a pan with a splash of extra virgin olive oil and once cool, chop it finely with a knife. Mix the spinach with the same weight of fresh ricotta and add at least two tablespoons of grated Parmigiano.
  • Season with salt and pepper and a good pinch of grated nutmeg, then add one beaten egg: mix thoroughly.
  • Now make the malfatti. Use plenty of flour to shape small hazelnut-size balls with your hands. The flour will work as a protective film, preventing malfatti from melting into the boiling water.
  • Arrange them on a tray well spaced from each other.
  • Meanwhile, bring a large pot of salted water to a boil and cook malfatti in batches.
  • When they rise to the top – it will take just a few minutes, sometimes it only one – lift them out with a slotted spoon and season them.
  • They are excellent served with butter and sage, or with a simple tomato sauce and a good sprinkle of grated cheese.
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