Malfatti are "badly formed" dumplings made with ricotta. These are so simple to make and pillowy soft. Traditionally malfatti are made with spinach, but I use whatever greens I have in the fridge and I had some dinosaur kale from my CSA box this week.
- 2 C whole milk ricotta
- 1/2 C grated parmesan cheese
- 3 T Italian parsley, chopped
- 2 C dinosaur kale, thinly sliced
- 1 leek, thinly sliced
- zest from 1 lemon
- 1 egg
- freshly ground sea salt and freshly ground pepper
- corn flour for dusting
- 1/2 C heavy cream
- juice from 1 lemon
- olive oil
- smoked paprika
Saute the kale and leeks together until wilted. Let cool. Spread the cream in the bottom of a baking dish, add the lemon juice, smoked paprika, and a splash of olive oil. Blend till mixed and covering the bottom of the dish.
Preheat the oven to 350 degrees.
Place all of the other ingredients - except the corn flour - in a large mixing bowl. Blend with a fork until everything is well incorporated. Place the corn flour in a separate bowl. With moistened hands, form tablespoon-sized portions into balls. Roll them in the corn flour and place them in the baking dish. Leave some room between the malfatti.
When the dish is full, bake for 25-30 minutes until the dumplings are slightly browned. Serve hot, sprinkled with a little bit more parsley and lemon zest and drizzled with olive oil. Pronto al tavolo!
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