This River Cafe recipe for Swiss chard malfatti sounds good...but...

Hi - I went to your link and found this link within it, but I didn't see any kind of

recipe for the malfatti. Hope you were able to wing it... did you make it? Was it good?

Edit: Oh, I see they mention "mounds" of spinach in the paragraph. A little hard to guess how much that is, huh? I think it'd just be howeve much you want.

http://www.telegraph.co.uk/foodanddrink/recipes/

 
They ended tasty.....

but heavy.
First I tried as I thought I should with a bag of spinach
Too soft to form in the glass.
Then I added some extra semolina OK but heavy
Then I tried it with S-R flour, also found them a bit heavy
I THEN looked at other recipes on the net and see fresh bread crumbs were used in some recipes...I'll try that another time.
It is like perogies with me...just cant get them perfect...
But darling Pete asked for some more so they couldnt have been too bad.

 
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