Malfatti with tuna, tomato sauce and pesto recipe
 Malfatti are gnocchi-like dumplings made from spinach, ricotta and parmesan. Served here with seared tuna and two sauces for an impressive meal that’s easier than it looks. 500g/1lb 2oz spinach250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth100g/3½oz Parmesan, grated1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan, grated 1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg 500g/1lb 2oz ripe cherry tomatoes 2 shallots, finely chopped1 garlic clove, finely chopped 1 bunch basil leaves, picked, stalks reserved drizzle olive oil 500g/1lb 2oz ripe cherry tomatoes 2 shallots, finely chopped 1 garlic clove, finely chopped 1 bunch basil leaves, picked, stalks reserved drizzle olive oil 1 bunch fresh basil leaves (from above), plus extra for serving2 garlic cloves, finely chopped60g/2¼oz pine nuts 50g/1¾oz pecorino, grated50g/1¾oz Parmesan, grated extra virgin olive oil, for drizzling To serve300g/10½oz fresh tuna 1 bunch fresh basil leaves (from above), plus extra for serving 2 garlic cloves, finely chopped 60g/2¼oz pine nuts 50g/1¾oz pecorino, grated 50g/1¾oz Parmesan, grated extra virgin olive oil, for drizzling To serve 300g/10½oz fresh tuna Method Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve.