Malfatti

According to tradition, the origin of this dish is the stuffing of ravioli or tortelli ( homemade pasta filled wth ricotta cheese and spinach), called " gnudi" ( naked) in Florence, which you need to cook in boiling water or bake in the oven, and then serve it with butter and sage.

Obviously I gave my own version of this traditional Tuscan dish, so that it could be lactose free and more delicate.

Ingredients
500g spinach
100 ml cottage cheese (lactose free)
1 egg
parmesan
oil
salt
sage
flour

Cook the spinach. Leave them to cool down, and then add an egg, parmesan, cheese (homemade cottage cheese), salt and some flour, so as to make it homogeneous and sticky. Shape it into small balls and roll them in the flour. Put them in a baking tray with some oil, then put a leave of sage on the top and add some more oil. Bake for 15 minutes at 180°. Then broil under preheated grill for about 5 minutes.