Anna Klinger's Malfatti (gnocchi gnudi) Recipe

Posted by
Rate It!
Anna Klinger's Malfatti (gnocchi gnudi)
Add your photo!
Ingredients
11
Count
Nutrition
560
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Drain the ricotta in a sieve lined with cheesecloth overnight in the refrigerator.
  2. Measure out 1 1/4 cups.
  3. Bring a large pot of water to boil.
  4. Trim the chard, removing all the stems and large ridges.
  5. Add half to boiling water and cook until soft, about 3 minutes.
  6. Fish out and plunge into a bowl of ice water.
  7. Repeat.
  8. Squeeze out chard with your hands.
  9. On a dish towel, spread the chard in a circle the size of a pie.
  10. Roll up the towel and have someone help you twist the end to squeeze out as much moisture as possible.
  11. (This step is very important... wet chard makes for sodden malfatti) Pulse in a food processor until fine.
  12. Squeeze out in a dish towel once more, until very dry.
  13. You will have about one cup.
  14. Melt half the butter.
  15. Mix chard and ricotta.
  16. Add melted butter, 1/4 cup flour, 1 heaping teaspoon salt and nutmeg and mix again.
  17. Drop in egg yolks and egg, season with pepper and stir again.
  18. Sprinkle a cutting board with flour.
  19. Shape into 1-ounce balls, about 1 Tablespoon each, dropping them on the cutting board.
  20. You should have 25-30 balls.
  21. Put a teaspoon of flour into a narrow wineglass.
  22. Drop in a ball and swirl until it forms an oval.
  23. Repeat (you may need to change the glass).
  24. Youmay freeze them at this point.
  25. Do not thaw: take directly from freezer and place into boiling water.
  26. Boil for about 10 minutes.
  27. ]Bring a pot of salted water to a boil.
  28. Drop in the malfatti and cook until they float, about 8 minutes.
  29. Put remaining butter into a small saute pan and heat until bubbling, shaking the pan.
  30. When it smells nutty, add sage and cook for 30 seconds.
  31. Season with salt.
  32. Drain malfatti and place on plates.
  33. Spoon on the butter and sage.
  34. Grate fresh Parmesan over each plate.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 559.96 Kcal (2344 kJ)
Calories from fat 413.62 Kcal
% Daily Value*
Total Fat 45.96g 71%
Cholesterol 274.82mg 92%
Sodium 909.82mg 38%
Potassium 1304.64mg 28%
Total Carbs 21.08g 7%
Sugars 3.07g 12%
Dietary Fiber 6.78g 27%
Protein 20.96g 42%
Vitamin C 90.7mg 151%
Vitamin A 0.4mg 13%
Iron 7.3mg 40%
Calcium 361.8mg 36%
Amount Per 100 g
Calories 119.8 Kcal (502 kJ)
Calories from fat 88.49 Kcal
% Daily Value*
Total Fat 9.83g 71%
Cholesterol 58.79mg 92%
Sodium 194.64mg 38%
Potassium 279.11mg 28%
Total Carbs 4.51g 7%
Sugars 0.66g 12%
Dietary Fiber 1.45g 27%
Protein 4.48g 42%
Vitamin C 19.4mg 151%
Vitamin A 0.1mg 13%
Iron 1.6mg 40%
Calcium 77.4mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top