Puttanesca Spinach & Ricotta Malfatti

Ingredients

One of my favourite recipes from my first cook book so good, but with a twist in a puttanesca sauce. Malfatti are basically big fluffy ricotta gnocchi balls, the perfect cosy dinner. Finish with Parmesan, lemon and fresh basil, these reheat really well the next day too!

You will need to serve 2

approx 543kcal & 31g protein

200g bag spinach

200g ricotta (drained)

1 medium egg

Plain flour 60g-90g

40g Parmesan

Zest ½ lemon

Sauce

2 tsp anchovy oil & 5 anchovy fillets

2–3 garlic cloves, finely sliced

1 tbsp capers

1 tsp diced red chilli or pinch chilli flakes

Handful kalamata olives, cut in half

1 tbsp tomato purée

1 tin cherry tomatoes (or high-quality chopped)

1 tbsp balsamic vinegar

Fresh basil, torn

Wilt the spinach, squeeze well in a tea towel, then chop finely. Mix ricotta, egg, chopped spinach, Parmesan, lemon zest, ½ tsp salt and black pepper. Fold in 60g flour, it should be thick consistency but add a little more if you think it needs it.

Warm the anchovy oil in a wide pan, add the anchovies with garlic and chilli and sauté for a few minutes. Add capers, olives and balsamic. Stir in tomato purée to cook out for a few mins, then add the tinned tomatoes. Simmer for 6–8 minutes. Add some ton basil and press the cherry tomatoes to release their juices and break down. Loosen with 150–200 ml water to make a shallow poaching bath; keep at a simmer.

Use two spoons scoop small golf-sized balls and drop into the sauce. Pop on a lid and simmer gently 5 minutes, then turn and simmer for 5 more mins with the lid off to let the sauce thicken slightly. Finish with the last of the Parmesan, extra lemon zest, more basil and black pepper. Serve immediately, I like this with a bitter side salad dressed in balsamic.