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emthenutritionist
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emthenutritionist
PUTTANESCA SPINACH & RICOTTA MALFATTI
One of my favourite recipes from my first cook book so good, but with a twist in a puttanesca sauce. Malfatti are basically big fluffy ricotta gnocchi balls, the perfect cosy dinner. Finish with Parmesan, lemon and fresh basil, these reheat really well the next day too!
You will need to serve 2approx 543kcal & 31g protein
200g bag spinach200g ricotta (drained)1 medium eggPlain flour 60g-90g40g ParmesanZest ½ lemon
Sauce2 tsp anchovy oil & 5 anchovy fillets2–3 garlic cloves, finely sliced1 tbsp capers1 tsp diced red chilli or pinch chilli flakesHandful kalamata olives, cut in half1 tbsp tomato purée1 tin cherry tomatoes (or high-quality chopped)1 tbsp balsamic vinegarFresh basil, torn
Wilt the spinach, squeeze well in a tea towel, then chop finely. Mix ricotta, egg, chopped spinach, Parmesan, lemon zest, ½ tsp salt and black pepper. Fold in 60g flour, it should be thick consistency but add a little more if you think it needs it.
Warm the anchovy oil in a wide pan, add the anchovies with garlic and chilli and sauté for a few minutes. Add capers, olives and balsamic. Stir in tomato purée to cook out for a few mins, then add the tinned tomatoes. Simmer for 6–8 minutes. Add some ton basil and press the cherry tomatoes to release their juices and break down. Loosen with 150–200 ml water to make a shallow poaching bath; keep at a simmer.
Use two spoons scoop small golf-sized balls and drop into the sauce. Pop on a lid and simmer gently 5 minutes, then turn and simmer for 5 more mins with the lid off to let the sauce thicken slightly. Finish with the last of the Parmesan, extra lemon zest, more basil and black pepper. Serve immediately, I like this with a bitter side salad dressed in balsamic.
#healthyrecipes #healthyfood #easyrecipes
Guys, I don’t know about you, but I am so ready for comfort food season. And my spinach and ricotta malfatti with pinesesca sauce is such a winner. Essentially, think of these as giant fluffy noky but with loads of ricotta and spinach. They just melt in your mouth. This is actually a recipe that I had in my first ever cookbook. So good. But I just wanted to make it a little bit different using the pinesca style sauce with lots of garlic, chili, anchovies, olives, and capers. Using two small spoons, you roll the malfati into little balls. This is quite a wet mix, but trust the process. The balls will poach in a lovely tomato sauce. I actually like to flip these little malfatti over so they just get a lovely even cook. Top with extra palmesan, lemon zest, loads of fresh basil, and dive in. This is just a hug in a bowl for me. Leftovers also work really well. You can reheat them, and they’re also freezer friendly. Simple, but just so good.
Dining and Cooking