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Gluten-Free Malfatti (Spinach and Ricotta Dumplings) with Simple Tomato Sauce (Gluten Free, Vegetarian)

Lindsey Johnson
  • 75 minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Baby spinach

1

Basil, Fresh

1 tsp

Garlic

2 tbsp

Herbs, fresh

1

Onion, medium

1 28 ounce can

Tomatoes

2

Eggs, large

1 8 ounce can

Tomato sauce

1 cup

All-purpose gluten-free flour

1 pinch

Nutmeg

1

Salt

1

Salt and pepper

1 tbsp

Olive oil

2 1/4 cups

Parmesan or romano cheese

1 lb

Whole milk ricotta

1/2 cup

Water

1

Water, Salted