Gluten-Free Malfatti (Spinach and Ricotta Dumplings) with Simple Tomato Sauce (Gluten Free, Vegetarian)
Need a gluten free and lacto ovo vegetarian main course? Gluten-Free Malfatti (Spinach and Ricotta Dumplings) with Simple Tomato Sauce (Gluten Free, Vegetarian) could be a spectacular recipe to try. One serving contains 399 calories, 28g of protein, and 16g of fat. This recipe serves 6 and costs $2.87 per serving. 35 people have made this recipe and would make it again. Head to the store and pick up eggs, water, romano cheese, and a few other things to make it today. It is brought to you by Café Johnsonia. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Overall, this recipe earns a spectacular spoonacular score of 87%. Gluten Free Worcestershire Sauce (Corn-Free Tomato-Free), Banana Foster Smoothie {Gluten Free, Vegetarian + Super Simple}, and Gluten Free Cashew Chicken (Spicy, Vegetarian, Nut-Free, & Soy-Free Options) are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 lb. baby spinach
1 8 oz. can tomato sauce
1 28 oz. can diced or crushed tomatoes
2 large eggs
Fresh basil, for garnish
2 Tbsp. chopped fresh herbs (oregano and basil)
1 tsp. finely minced garlic
1 cup all-purpose gluten-free flour (or regular all-purpose flour)
pinch of freshly grated nutmeg
1 Tbsp. olive oil
1 medium onion, diced
2¼ cups finely grated Parmesan or Romano cheese (or a mix of both), divided
salt
salt and pepper, to taste
1 lb. whole milk ricotta
½ to 1 cup water
Salted water, for boiling
Equipment:
sauce pan
frying pan
tongs
cheesecloth
colander
bowl
ice cream scoop
glass baking pan
slotted spoon
oven
Cooking instruction summary:
Preheat oven to 400 degrees F.For Simple Tomato Sauce: Heat the olive oil in a 3 quart sauce pan or large skillet. Add onion and cook until it starts to soften and turn translucent. Add the garlic and cook for another 1-2 minutes. Add the tomatoes and tomato sauce. Lower heat to a simmer, cover and cook, stirring occasionally until thickened. Season with the fresh herbs, salt and pepper. Keep warm until ready to assemble or make ahead of time, cover and chill until ready to use.For Malfatti: Heat a large pan and add about ½ cup of water. Add about half of the spinach and use tongs to turn spinach over as it wilts. Add the remaining spinach and season well with salt. Cook for a few minutes until wilted. Immediately remove and place in a colander to drain and cool. When cool enough to touch, grab with your hands and squeeze as much liquid as possible from the spinach. (You can also place all of the spinach in a few layers of cheesecloth or a clean dishtowel and squeeze it that way.)Roughly chop the squeezed spinach. Squeeze again if the spinach is releasing more liquid. Place in a large bowl and add the ricotta, 1½ cups of the Parmesan cheese, eggs, and nutmeg. Mix well and add the flour. Mix again until combined. Cover and chill until ready to boil the dumplings.Bring 4 quarts of salted water to a rolling boil. Working in several batches, drop tablespoon-sized balls of the spinach/ricotta mixture into the boiling water. (It's super easy if you have a 1 oz. ice cream scoop.) Let cook for about 2-3 minutes, or until the dumplings float to the surface. Remove from the water with a slotted spoon and place in a 9 by 13" glass baking dish. Repeat until all the dumplings have been cooked.To assemble: Top the malfatti with the tomato sauce and sprinkle the remaining ¾ cup Parmesan cheese. Place in the oven and bake for about 25 minutes, or until cheese is browned and the sauce is bubbling. Remove from oven and serve immediately.
Step by step:
Preheat oven to 400 degrees F.For Simple Tomato Sauce
1. Heat the olive oil in a 3 quart sauce pan or large skillet.
2. Add onion and cook until it starts to soften and turn translucent.
3. Add the garlic and cook for another 1-2 minutes.
Add the tomatoes and tomato sauce. Lower heat to a simmer, cover and cook, stirring occasionally until thickened. Season with the fresh herbs, salt and pepper. Keep warm until ready to assemble or make ahead of time, cover and chill until ready to use.For Malfatti
1. Heat a large pan and add about ½ cup of water.
2. Add about half of the spinach and use tongs to turn spinach over as it wilts.
3. Add the remaining spinach and season well with salt. Cook for a few minutes until wilted. Immediately remove and place in a colander to drain and cool. When cool enough to touch, grab with your hands and squeeze as much liquid as possible from the spinach. (You can also place all of the spinach in a few layers of cheesecloth or a clean dishtowel and squeeze it that way.)Roughly chop the squeezed spinach. Squeeze again if the spinach is releasing more liquid.
4. Place in a large bowl and add the ricotta, 1½ cups of the Parmesan cheese, eggs, and nutmeg.
5. Mix well and add the flour.
6. Mix again until combined. Cover and chill until ready to boil the dumplings.Bring 4 quarts of salted water to a rolling boil. Working in several batches, drop tablespoon-sized balls of the spinach/ricotta mixture into the boiling water. (It's super easy if you have a 1 oz. ice cream scoop.)
7. Let cook for about 2-3 minutes, or until the dumplings float to the surface.
8. Remove from the water with a slotted spoon and place in a 9 by 13" glass baking dish. Repeat until all the dumplings have been cooked.To assemble: Top the malfatti with the tomato sauce and sprinkle the remaining ¾ cup Parmesan cheese.
9. Place in the oven and bake for about 25 minutes, or until cheese is browned and the sauce is bubbling.
10. Remove from oven and serve immediately.
Nutrition Information:
covered percent of daily need
