Malfatti al pomodoro

Ingredients for Malfatti al pomodoro

Instructions for Malfatti al pomodoro

To prepare the Malfatti al pomodoro recipe, please follow these instructions:

The spinach is picked off the stems and given a brief boiling point. Rinse with cold water. Chopped well. The Ricotta presses through the sieve. Egg yolks are added together with approx. 4 tablespoons flour. The dough is stirred together. Spinach in and season with salt, pepper and muskat. Bring a pan with water, add salt to boil. Spinach is formed into eggs with the help of 2 spoons and a few damp hands. Put them in the boiling salt water, turn down and let them pull approx. 10 min until they come to the tops. Take them up with a casing and put them on a dish to drain. The tomatoes are washed, quenched and grains removed. The lid is peeled and chopped in fine tern, sautées shiny in the butter, after which tomatoes are added. Season with salt and pepper and warm them up briefly. Turn on the oven grill element. Tear the parmesan tart Put the gnocchies in a refractory dish and sprinkle the parmesan with a small stick of butter. Gratin them under the grill 2 min. Server gnocchies in gratin and tomatoes a party.