Spinach Malfatti With Sage Brown Butter Sauce
Ingredients
Preparation
Comments
Looks good but how much spinach? It isn't in the ingredients list.
This looks like a great choice for those of us who love pasta but are looking for a 'lower carb' alternative (that doesn't taste like cardboard!) As it's a rainy fall day here, this is on the list for dinner tonight along with some fresh salmon (I caught yesterday!)
I enjoy reading your newsletters and trying your 'suggestions'.
Thanks Sheri.
These look delicious and I look forward to trying them, but I am confused. As they are made with bread crumbs or panko, doesn't that make them basically ricotta gnocchi made with cooked vs. raw flour? Not sure it's fair to say they are not made with flour, but perhaps the form is what makes them lighter? Thanks.
I can't wait to try it, as I love gnocchi. One question - how many servings does this make? Thanks!
About
In Italian, malfatti translates to "bad made." Unlike gnocchi, their dumpling cousin, malfatti are more "roughly" made: hand-rolled, then crudely cut without much thought to uniformity or perfection. But that's precisely what makes them so lovely - their provincial form and handmade taste. Because they're made mostly with ricotta and contain very little flour, the result are light and airy pillows, a feat not so easily achieved in gnocchi making. In fact, if you've ever made gnocchi you'll find that more times than not they turn out more dense than you'd like, and you have to concentrate fiercely on the task at hand, making sure to not overwork the dough. Malfatti, on the other hand, are easy to make and hard to ruin. You can actually do other things as you gingerly roll and cut, like sing along to the opera piping out of your Bose and take sips of your Cabernet!