Anna Klinger’s Malfatti (gnocchi gnudi)

May 09, 2023May 9, 20230 1
Anna Klinger's Malfatti - A Delicious Italian Dumpling-like Pasta Dish
in Pasta

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb ricotta cheese ( use good quality )
kosher salt
4 bunches swiss chard ( about 4 pounds )
8 ounces butter
1/4 cup flour , plus more for shaping
1/2 teaspoon freshly grated nutmeg
4 large egg yolks
1 large egg
fresh ground black pepper
24 fresh sage leaves
parmesan cheese , for serving

Nutrision Information

Servings Per Recipe
6
Calories
872
Sugar
8g
Fat
77g
Anna Klinger's Malfatti is a traditional Italian dish that translates to 'badly made' or 'poorly shaped' in Italian, referring to the rustic shape of the gnudi. Gnudi are similar to gnocchi but are made without potato, resulting in a lighter, creamier texture in the dish. This dish is a popular staple at Al Di La Trattoria, a Brooklyn-based Italian restaurant where Anna Klinger created this recipe. It's a classic Italian comfort food that is perfect for cold winter nights or for impressing dinner guests with a homemade pasta dish. The nutmeg and sage add unique flavors to the dish, elevating the flavors beyond a typical pasta. Serve with a simple salad and crusty bread for a perfect meal!

Instructions

1.Drain the ricotta in a fine-mesh strainer for at least 1 hour.
2.Remove the stems from the chard and wash the leaves well, then blanch in salted water until tender. Drain, squeeze dry and chop.
3.In a large saute pan, melt the butter over medium heat and cook until beginning to brown.
4.Add the flour and whisk it in for 1-2 minutes to cook out the flour taste, making a brown butter roux.
5.Add the chopped chard and nutmeg. Season with salt and pepper. Cook for another 5 minutes to allow the flavors to meld.
6.Pour mixture into a large mixing bowl and let cool to room temperature. In a separate mixing bowl, whisk together the egg yolks and whole egg until pale and thickened.
7.Fold in the drained ricotta until combined.
8.Fold the ricotta mixture into the chard mixture until combined.
9.Spread flour out onto a plate. Roll the gnudi mixture into balls and dust in flour. Flatten slightly so they look like a small, fat, oblong pillow shape. Don’t worry about making them perfectly uniform, they should look rustic.
10.Bring a large pot of salted water to a boil. Add the gnudi in batches and cook for about 4-6 minutes. They will rise to the top. Remove with a slotted spoon and drain on paper towels.
11.Melt the remaining butter in a skillet until beginning to brown. Add the sage leaves and fry until crispy. Remove the sage and set aside on a paper towel.
12.Toss the drained gnudi in the brown butter sauce over low heat for about 2 minutes.
13.Garnish with crispy sage leaves and serve with freshly grated parmesan cheese.

PROS

Anna Klinger’s Malfatti is a creamy, rich, and flavorful dish that is sure to impress your dinner guests.

The nutmeg and sage add unique flavors to this dish, making it stand out from other pasta dishes.

It’s quite easy to make and can be prepared ahead of time and then boiled before serving.

CONS

Malfatti is a high-calorie dish, so it should be enjoyed in moderation.

The cooking process is a bit time-consuming, as there are several steps involved in making the gnudi.

HEALTH & BENEFITS

While Malfatti is not the healthiest dish, it does contain some nutritional benefits.
The ricotta cheese used in this recipe is a good source of protein and calcium, and the swiss chard is packed with vitamins, minerals, and antioxidants.

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