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Arugula Malfatti with Pecorino Sauce

They may be called Malfatti in Italian (meaning ‘badly made’), they are certainly not characterized by any negativity as far as flavor is concerned. These Arugula Malfatti are served with a velvety Pecorino Sauce and are welcome on our table any day of the week.

Arugula Malfatti with Pecorino Sauce

Malfatti are basically ricotta gnocchi and even though it takes a little bit of time to make these delicate dumplings, it’s a great recipe and it will be rewarding once you’re done. It also means you can say ‘I made pasta myself’. You may see recipes for Gnudi, that’s the same thing, just another name from another area in Italy.

Key Ingredients in This Recipe

For the Malfatti

  • Arugula – or use spinach
  • Butter
  • Ricotta
  • Flour
  • Eggs
  • Parmigiano Reggiano cheese

For the Percorino Sauce

  • Pecorino Romano cheese
  • Butter
  • Mascarpone cheese
  • Milk

How to Make Arugula Malfatti with Pecorino Sauce

Step 1 – Heat butter in a skillet, add the arugula and cook it for a minute, so it wilts. Take off the heat and allow to cool. Then chop.

Step 2 – Mix ricotta, flour, egg, egg yolk in a bowl.

Step 3 – Add grated Parmigiano Reggiano cheese and finely chopped arugula and mix again. Add, salt, pepper and nutmeg to taste.

Place mixture in the fridge while you bring a large pot of salted water to a boil.

Step 4 – With two wet dessert spoons, scoop up a heaped dessert spoon of ricotta mixture and shape it into an oval. Place about 5 in the simmering water and when they float to the top, take them out with a slotted spoon. Place them on a parchment paper-lined baking sheet. No need to do this in a neat way, we’re not going to bake them. Try to keep them warm by keeping the sheet in a warm oven. Yield is about 20.

Step 5 – While you’re cooking the malfatti, make the cheese sauce, by slowly heating Pecorino Romano cheese, Mascarpone cheese, butter and milk in a skillet. Do not boil, but warm and stir until cheese melts. Add salt & pepper to taste.

Step 6 – Divide the malfatti over 2 plates or bowls and pour the cheese sauce over it. Decorate with arugula and serve with some extra grated Pecorino Romao cheese.

Note: Pasta cools very quickly, so it always helps to preheat your plates or bowls before serving.

Other Gnocchi Recipes to Try

Arugula Malfatti with Pecorino Sauce
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Arugula Malfatti with Pecorino Sauce

Author: Marinka
They may be called Malfatti in Italian (meaning 'badly made'), they are certainly not characterized by any negativity as far as flavor is concerned. These Arugula Malfatti are served with a velvety Pecorino Sauce and are welcome on our table any day of the week.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
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Servings: 2 people

Ingredients

For the Malfatti

  • 0.5 ounces butter
  • 3.5 ounces arugula (NOTE 1)
  • 7 ounces ricotta
  • 2.5 ounces flour
  • 1 egg
  • 1 egg yolk
  • 1.5 ounces Parmigiano Reggiano finely grated
  • nutmeg
  • salt & pepper

For the Pecorino Sauce

  • 2.5 ounces Pecorino Romano cheese finely grated
  • 1.5 ounces Mascarpone cheese
  • 1 ounces butter
  • 1/3 cup milk

Instructions

  • Heat butter in a skillet, add the arugula and cook it for a minute, so it wilts. Take off the heat and allow to cool. Then chop.
  • Mix ricotta, flour, egg, egg yolk in a bowl.
  • Add the grated Parmigiano Reggiano cheese and the finely chopped arugula and mix again. Add, salt, pepper and nutmeg to taste.
  • Place mixture in the fridge while you bring a large pot of salted water to a boil.
  • With 2 wet dessert spoons, scoop up a heaped dessert spoon of ricotta mixture and shape it into an oval. Place about 5 in the simmering water and when they float to the top, take them out with a slotted spoon. Place them on a parchment paper-lined baking sheet. No need to do this in a neat way, as long as they are not on top of each other. Try to keep them warm by keeping the sheet in a warm oven. Yield is about 20. (NOTE 2)
  • While you’re cooking the malfatti, make the cheese sauce, by slowly heating Pecorino Romano cheese, Mascarpone cheese, butter and milk in a skillet. Do not boil, but warm until cheese melts (stir regularly). Add salt & pepper to taste.
  • Divide the malfatti over 2 plates or bowls and pour the cheese sauce over it. Decorate with arugula and serve at the table with some extra grated Pecorino Romao cheese.

Notes

  1. Instead of arugula, you can use spinach. If using spinach, make sure to squeeze as much water out of it as possible. Spinach contains way more water than arugula.
  2. Instead of dessert spoons you can use smaller spoons and thus the cooking time will be less.

Nutrition

Serving: 10malfatti | Calories: 868kcal | Carbohydrates: 37g | Protein: 42g | Fat: 61g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Sodium: 1063mg | Fiber: 2g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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