Gluten free spinach and ricotta malfatti
Soft green dumplings of spinach and ricotta rolled in rice flour, poached and served with a little sage butter.
- Time45 mins
- LevelMedium
- Costabout £2.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Chop the squeezed spinach finely and mix with the ricotta, egg, half the parmesan, rice flour and nutmeg. Season. Chill for 15 minutes so it firms up.
15 min - 2
Dust a board with rice flour. Roll spoonfuls of the mix into small sausages about 3cm long.
- 3
Bring a wide pan of salted water to a gentle simmer. Cook the malfatti in two batches for 3 to 4 minutes until they float.
3 min 30 s - 4
Lift them out with a slotted spoon on to a warm plate.
- 5
Melt the butter in a small pan with the sage until it foams and the leaves crisp, about 2 minutes.
2 min - 6
Spoon the sage butter over the malfatti and add the rest of the parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.