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500 g spinach
200 g ricotta
100 g grated gouda
parmesan cheese
2 small eggs
2 egg yolks
150 g gluten-free flour (or more)
white pepper
grated nutmeg
75 g butter

Chop and wash spinach.

Mash ricotta with a fork.

Mix ricotta with spinach, gouda, eggs, egg yolks and as much flour so that the dough holds together well.

Season with salt, pepper and nutmeg.

Place walnut-sized dumplings with a damp tablespoon in boiling salted water.

Cook about 5 minutes until the Malfatti come to the surface.

Melt butter.

Remove dumplings out of the water, place on a warmed platter, sprinkle with butter and Parmesan.