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The ingredients needed to prepare Paneery Malfatti in Tomato Sauce:
- Take 150 gms paneer
- Get 250 gms spinach
- Prepare 25 gms flaxseed gel (or 1/2 egg)
- You need 25 gms flour
- Take 25 gms semolina
- You need 40 gms parmesan cheese, finely grated
- You need 1 pinch nutmeg
- You need As per taste salt
- Provide 1 tsp olive oil
- Prepare 1 can San Marzano tomato (200 gm)
- Use 1 onion
- Provide 2 garlic cloves
- Use As required Black pepper powder
Steps to make Paneery Malfatti in Tomato Sauce:
- To make the malfatti: - Blanch the spinach in boiling water with a little salt, drain well, and chop finely.
- In a large mixing bowl, combine the chopped spinach, paneer, flaxseed gel, grated cheese, flour, semolina, salt and nutmeg. Stir until everything is well incorporated.
- To form the malfatti, lightly flour your hands, and press the dough into small round balls.
- Prepare a large pot of boiling salted water, and carefully place the pasta into the pot with a large spoon. When they rise to the surface, they are done.
- Turn off the heat, leaving them in the pot a few minutes longer, and then remove them from the water with a slotted spoon.
- To make the tomato-garlic sauce: - In a large saucepan, heat the olive oil and cook the onions over medium heat, stirring frequently, for 4-5 minutes.
- When the onions are soft and transparent but not brown, add the garlic and cook for another 1-2 minutes, stirring constantly.
- Stir in the tomatoes, salt and pepper. Bring the sauce to a boil, turn the heat to low and simmer for 30 minutes.
- Serve the malfatti on a bed of the tomato sauce.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Malfatti—literally "badly made"—are not as tricky to shape as you think. This gnocchi-esque dumpling dough is a breeze to work with. Ladle about ¾ cup pasta cooking liquid into reserved skillet and add dumplings, tomatoes, and butter.
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