⏰ 45-60 minutes
👶🏻 Suitable from 6 months, serve cut in small pieces
❄️ Store in an airtight container for 2 days or freeze for up to 3 months (cooked)
These spinach malfatti are the easiest way to get kids to eat spinach! This recipe is really easy to make and you can serve it with whatever sauce you and your kids like. We enjoyed the malfatti with a simple butter and sages sauce and Grace ate all her portion so I was over the moon!
500g fresh spinach, washed
100-120g Parmesan cheese, grated
120-150g all purpose flour
Salt & pepper to taste
Butter, sages and Parmesan for serving
Cook spinach in a large pot of salted boiling water for 5-8 mins, then drain thoroughly. Leave to cool then squeeze out as much water as possible.
Place spinach in a blender and pulse until chopped, add ricotta, egg, Parmesan, salt & pepper and blend until everything is completely combined. Add flour and mix again until completely mixed. (OR you can do it without a food processor finely chopped the spinach and mix everything in a large bowl). The dough should be soft and sticky.
Transfer in a bowl and refrigerate for 20- 30 mins.
Bring a large saucepan of salted water to boil. Cook malfatti in batches.
You will need two dessertspoons to form the malfatti. Using a dessertspoon, scoop up a spoonful of the mixture (about the size of a walnut) and slide the mixture into water using the second dessertspoon.
When the malfatti come back to the surface, wait 3-4 minutes and remove carefully with a slotted spoon. Drain & transfer onto a plate. (You can cover them with foil to keep warm while cooking the remaining malfatti)
In a small saucepan melt butter with the sages over a medium-hight heat and pour it over the cooked malfatti.
Sprinkle with Parmesan cheese.
Serve and enjoy!