One recipe, two names: malfatti (literally “badly made”) in Siena, and gnudi (naked) in Florence. Whichever name you choose, the result is the same: simple, comforting gnocchetti made of spinach and ricotta that evoke family meals, kitchen chatter and afternoons spent around a table. Malfatti refers to their irregular, handmade shape—each one slightly different—while gnudi highlights that they are essentially ravioli filling without the pasta casing.
These little dumplings are easy to prepare and rely on a handful of quality ingredients: cooked spinach, fresh ricotta, an egg, a touch of Parmigiano, nutmeg and flour. The flavour is modest and honest, the kind of dish that carries the warmth of home cooking and invites conversation as it is being made.
Gnudi or malfatti
Giulia
Ingredients
- 250 g spinach, previously boiled and squeezed
- 250 g fresh ricotta cheese
- 1 egg
- Salt and pepper
- Grated Parmigiano
- Nutmeg
- Flour
Instructions
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Whether fresh or frozen, cook the spinach in salted water, drain well and press out excess moisture.
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Sauté the drained spinach briefly in a pan with a splash of extra-virgin olive oil. Let it cool, then chop it finely. Combine the spinach with an equal weight of fresh ricotta and add at least two tablespoons of grated Parmigiano.
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Season the mixture with salt, pepper and a generous pinch of grated nutmeg. Add one beaten egg and mix thoroughly until the filling is well combined.
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To shape the malfatti, dust your hands with plenty of flour and form small, hazelnut-sized balls. The flour creates a light protective coating that helps them keep their shape in boiling water.
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Place the shaped gnudi on a tray, spaced so they do not touch.
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Bring a large pot of salted water to a rolling boil and cook the malfatti in batches to avoid overcrowding.
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They are ready when they float to the surface, after just a few minutes. Lift them out gently with a slotted spoon.
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Serve hot with browned butter and sage, or a simple tomato sauce, and finish with a generous sprinkle of grated Parmigiano.
* Federigo Tozzi (1883–1929), a Sienese writer, is known for works such as Con gli occhi chiusi and Tre Croci.
** Vasco Pratolini (1913–1991), a Florentine author, wrote celebrated novels including Cronache di poveri amanti and Le ragazze di San Frediano.