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:

Quickview
395k Calories
27g Protein
15g Total Fat
38g Carbs
35% Health Score
Limit These
Calories
395k
20%

Fat
15g
24%

  Saturated Fat
7g
46%

Carbohydrates
38g
13%

  Sugar
12g
13%

Cholesterol
113mg
38%

Sodium
1387mg
60%

Get Enough Of These
Protein
27g
55%

Vitamin K
404µg
385%

Vitamin A
7995IU
160%

Calcium
685mg
69%

Manganese
1mg
52%

Vitamin C
39mg
48%

Folate
185µg
46%

Phosphorus
415mg
42%

Iron
5mg
32%

Potassium
1032mg
29%

Magnesium
116mg
29%

Vitamin E
4mg
29%

Fiber
7g
29%

Vitamin B2
0.46mg
27%

Vitamin B6
0.48mg
24%

Copper
0.47mg
23%

Selenium
12µg
18%

Zinc
2mg
14%

Vitamin B1
0.2mg
13%

Vitamin B3
2mg
13%

Vitamin B5
0.98mg
10%

Vitamin B12
0.57µg
9%

Vitamin D
0.52µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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