Average40 minutes
3 people
Blanch the spinach or steam it for 3-4 minutes, until tender, drain and leave to cool, then squeeze out most of the water. Blend with the ricotta, add the flour, a pinch of salt and nutmeg and knead the dough until soft but moldable.
With lightly greased hands, shape the mixture into balls or cylinders and place them on a floured surface to prevent them from sticking.
Prepare the gorgonzola sauce. Melt the butter in a pan and add the cornstarch all at once, stirring vigorously until it is completely absorbed. Add the milk slowly, stirring with a whisk to prevent lumps from forming. Season with a pinch of nutmeg and salt. When the mixture begins to boil and thicken, add the diced cheese and stir until it melts completely (there may be some lumps from the blue cheese that do not dissolve).
Cook the malfatti in boiling salted water until they float to the surface, then serve them with the gorgonzola sauce and a slice of Carpegna prosciutto.
Enjoy your meal!
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