Chop 4 cups of fresh spinach to get 1 ½ cup of it.

In medium sized bowl, whisk eggs, oil, salt, Ricotta, and parmesan.

Add flour, breadcrumbs, baking powder and corn starch. Add spinach and combine well. Leave to rest in the fridge for two hours.

While malfatti recipe batter is cooling, fry leek slices in skillet with olive oil for 3 minutes. Take it out and place in shallow bowl to rest.

On remaining virgin olive oil, fry spinach and tomatoes until spinach is wilted. It should take 3 minutes. If necessary, add more oil during the process. Place leeks in the same pan and let it rest until you boil malfatti.

Pour 8 cups of water into large pot. Add pinch of salt and bring salted water to boil.

Take the batter out of the fridge and wet your hands.

To make sure your batter is firm enough, make a test by boiling one dumpling to see it if stays in one piece during boiling. If your batter falls apart, add more corn starch to “fix” your batter.

Form balls using two tablespoons of batter and place into boiling water. Do not overcrowd the pot. Since you get 12 dumplings divide them to two batches to cook. Boil each batch for 12 minutes.

Once done, take the dumplings out using slotted spoon. Place boiled malfatti in shallow dish covered with paper towel to soak extra water.

Serve with vegetables and sprinkle with extra parmesan or hard cheese slices.