Swiss chard malfatti

Malfatti (badly made in Italian) are irregular pasta pieces Ruth Rogers adds Swiss chard to her misshapen gnocchi, though you could use spinach too
Swiss chard malfatti
  • Rating:
  • Serves: 8-10
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 1 kg Swiss chard, leaves only
  • 500 g ricotta cheese
  • 4 large eggs
  • ΒΌ whole nutmeg, grated
  • 50 g freshly grated parmesan, plus extra for serving
  • 3 tbsp '00' flour, plus extra for dusting
  • 200 g fine semolina flour
  • 250 g unsalted butter, softened
  • 1 small bunch sage, leaves only


1. Bring a large saucepan of salted water to the boil and cook the chard leaves for 5 minutes, or until soft. Drain, squeezing all the water out. Chop finely and leave to cool.

2. In a large bowl, beat the ricotta with a fork and add the chard. Mix in the eggs, nutmeg and parmesan and season with salt and pepper. Fold in the 00 flour and dust a tray with more of the flour.

3. Put a couple of spoonfuls of the semolina flour in a wine glass. Pop a dessertspoonful of the ricotta mixture in the glass and twirl it around to make a roughly ball-shaped dumpling. The malfatti must be well coated with the semolina. Remove and place on the floured tray. Repeat with the remaining ricotta mixture and semolina flour.

4. Heat a serving dish and lightly rub with a knob of butter. Bring a large pan of salted water to the boil. Working in batches, add the malfatti to the pan and cook until they float this will take about 5 minutes per batch. Remove with a slotted spoon and place in the warmed dish. Keep warm while you cook the remainder.

5. Melt the remaining butter over a low heat in a heavy-based frying pan. Add the sage leaves and allow them to wilt and blend into the butter.

6. Serve the malfatti drizzled with the sage butter and topped with more parmesan.

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