1 tbsp olive oil
500g spinach, washed
50g soft breadcrumbs
50g finely grated parmesan, plus extra for finishing
2 eggs, beaten
1 tbsp flour, plus extra for rolling
25g sage leaves
Salt and black pepper
1 Heat the oil in a large pan and tip in the spinach. Stir well and cover. Leave for a minute and uncover, stir again and cook until the spinach has wilted. Tip out into a colander and press out any excess liquid. Allow to cool. When cold enough to handle, squeeze out any excess moisture and chop the spinach finely. Season well.
2 Tip the spinach in a bowl and add the ricotta, breadcrumbs and parmesan. Mix well. Add the beaten eggs and flour and stir through the mix. Add lots of grated nutmeg and season well.
3 Divide the mix into 4 on a well-floured surface and roll into 4 logs about 2-3cm thick. Chop each log into smaller dumplings (2-3cm; they don’t have to be equal and perfect).
4 Bring a large pan of salted water up to the boil. Drop them into the water and simmer for 2 minutes or until they all come up to the surface. Scoop out and drain well. Transfer to a serving dish and keep warm in a low oven.
5 Make the sage butter by heating the butter in a small pan until it is almost brown. Add the sage leaves and cook gently until they are crisp. Pour this over the malfatti and sprinkle with grated parmesan.