2cupschopped frozen spinachthawed and moisture squeezed out
100g1/2 cup butter, melted
1/4cupsemolinaplus more for shaping
1teaspoonsalt
1/2teaspoonfreshly grated nutmeg
4large egg yolks
1large whole egg
Freshly ground black pepper
Parmesan cheese
Instructions
Put a teaspoon of semolina into a narrow wineglass. Drop in a ball and swirl until it forms an oval. Repeat. (You may need to add more semolina) You can freeze them at this point.
Bring a pot of salted water to a boil. Drop in the malfatti and cook until they float, about 8 minutes. (If frozen, 10 minutes.) Drain malfatti and place on plates or in a flat bowl. Serve with tomato sauce or a brown butter and sage sauce, and grated Parmigiano-Reggiano or Grana Padana