Napoli Sauce:

Step 1 - Sauté aromatics

• In a wide pan, heat the olive oil over medium heat.
  Extra Virgin Olive Oil
• Add the onion and sauté for 5 minutes
  1 small onion
• Add the garlic and gently sauté until fragrant, around 2 minutes — do not let it burn.
  3 garlic cloves

Step 2 - Add tomatoes

• Add the canned tomatoes and stir through.
  800 g 28 oz canned Tomatoes (ideally San Marzano)
• If using whole (peeled) tomatoes, crush with a spoon or spatula.

Step 3 - Simmer

• Add a pinch of salt, some black pepper, oregano, and the tomato paste
  2 Tbsp Tomato paste, ½ tsp Dried Oregano, Salt and Freshly ground black pepper
• Reduce heat to low and let the sauce simmer gently for 20 minutes, stirring occasionally.
• The sauce should thicken slightly and the oil will rise to the top — a sign it’s ready.
• Taste and adjust seasoning (salt, pepper) and add any sugar if required.
  1 tsp white sugar
• Add the bunch of basil and simmer for another 10-15 minutes.
  A few fresh basil leaves
• Remove the basil before serving or blending.

Optional:

• For a smoother texture, pass the sauce through a food mill or blend briefly with an immersion blender.

Prepare the Malfatti:

• Add spinach leaves to a drying rack and season generously with salt, leave for 20 minutes to draw out excess liquid.
  5 oz. 150g spinach, Salt
• Use a kitchen towel to squeeze out excess liquid, then finely chop the spinach.
• Saute the onion for 5 minutes, then add the garlic and cook for another 1 minute, until fragrant.
  1 onion, 3 garlic cloves
• Add the chopped spinach and sauté for another 3-4 minutes to cook off some of the excess liquid.
• Remove sauteed spinach and onion from the pan and add to a large bowl to cool.
• Add the ricotta, grated Parmesan cheese, egg yolks, nutmeg, season with some salt and pepper to taste. Note: the spinach will already be quite salty.
  10.5 oz. 300g Ricotta Cheese, 50 g ½ cup grated Parmigiano Reggiano DOP 18 months, 2 Tbsp basil leaves, 2 egg yolks, Pinch of grated nutmeg, Salt and Pepper to taste
• Add flour a few tbsp at a time and mix. Add more flour if the dough is looking too wet.
  1/2 cup all-purpose flour
• Shape: Roll small dumplings (about walnut-sized) using floured hands. Place on a floured tray. Alternatiely, use two spoons to shape the balls.
• Refrigerate for 1 hour allow the balls to firm up and hold together better.
• Poach malfatti balls gently in simmering salted water until they float, then cook 1-2 minutes more.
• Remove balls from the water and set aside on some parchment paper to dry for 5 minutes.

Baking the Malfatti:

• Preheat oven to 180°C / 350°F.
• Pour Napoli Sauce into a baking dish (or use the same pan as we did), then top with the Malfatti.
• Drizzle with extra virgin olive oil and lightly season to taste with salt and pepper.
• Bake for 20 minutes.

Garnish and Serve:

• Garnish baked Malfatti with plenty of shaved parmesan cheese and a few fresh basil leaves.
  Parmesan, Basil leaves