Wilt the spinach in a non-stick saucepan with a tablespoon of water. Once fully cooked, remove from the pan and squeeze and twist out any excess moisture from the spinach using a clean tea towel or paper towel. It’s important to draw out all excess moisture. Very finely chop the spinach with the mint. 

Place in a bowl with the ricotta and mix together with a fork. Add the parmesan, nutmeg, salt and black pepper, tasting and adjusting the seasoning as necessary. Mix in the egg, followed by the flour. 

Lightly dust a clean surface with flour and flour your hands so the mixture doesn’t stick. Next to you, have a couple of plates on which to place your malfatti. 

Using a teaspoon, scoop up a small amount of the mixture to make a small round ball the size of a cherry. Gently drop this onto the floured surface, then roll it in a bit of flour, before picking it up and gently rolling it between the palms of your hands to make little cherry-sized malfatti. The mixture should make about 40 malfatti (10 per person). You can keep these in the fridge for up to 3 days (perhaps covered with an upturned bowl) before poaching them in the broth. 

When you’re ready to serve, place four bowls by the stove, ready to ladle the soup into. 

Warm your broth in a large saucepan. Once beginning to bubble, reduce the heat to a simmer and start adding the malfatti in batches, being careful not to overcrowd the pan or they’ll stick together. After about 1 minute, as each dumpling bobs to the surface, remove them using a slotted spoon, dividing them equally among the serving bowls. 

Pour two ladlefuls of the broth into each bowl and serve sprinkled with a little parmesan.