Clean and wash the spinach, then cook for 10 minutes. Now cook the spinach in a pan with a knob of butter and a clove of garlic, add salt and cook for a couple of minutes.
Once ready, raise the garlic clove, let it cool then chop it in a mixer.
Put the cold spinach in a glass bowl, add the ricotta, the eggs, half the Parmesan, the flour, a pinch of nutmeg, salt and pepper and knead the mixture until you get a homogeneous and easily workable dough.
Once ready, raise the garlic clove, let it cool then chop it in a mixer.Put the cold spinach in a glass bowl, add the ricotta, the eggs, half the Parmesan, the flour, a pinch of nutmeg, salt and pepper and knead the mixture until you get a homogeneous and easily workable dough.
Take some pieces of dough and form large round gnocchi, which you will then pass into the flour.
Cook the malfatti in a saucepan with plenty of boiling salted water for a few minutes. When they rise, drain them with a skimmer.
Melt the butter in a large pan with garlic and rosemary, add the malfatti and add the Parmesan. Cook for a minute.
Serve the malfatti with butter and parmesan in the dishes.
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