Imagine a cozy Sunday dinner with a plate full of fluffy, melt-in-your-mouth dumplings bathed in a rich butter sauce. That’s what Malfatti, or Italian spinach ricotta dumplings, bring to the table. These little pillows of comfort are full of flavor, with the fresh taste of spinach perfectly paired with creamy ricotta. It’s like a warm, edible hug you didn’t know you needed. And the best part? You can make them at home in just a few easy steps. Whether you’re serving them for a family dinner or impressing friends at a gathering, this recipe is sure to be a hit.
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Why You’ll Love Malfatti
This recipe isn’t just about making delicious dumplings—it’s about creating an experience. Malfatti is so versatile and full of character. Here’s why this dish will become a regular in your kitchen:
Versatile: Perfect for a cozy dinner or as a party dish that will have everyone talking. It’s impressive yet easy enough to make for a weeknight meal.
Budget-Friendly: You don’t need fancy ingredients for this dish. Spinach and ricotta are common kitchen staples, making this an affordable meal without compromising on flavor.
Quick and Easy: Despite their fancy look, these dumplings come together quickly and easily. The most complex part? Rolling them into little pillows, but trust me, it’s worth it!
Customizable: You can play around with herbs and spices to make it your own. Add a bit of garlic, nutmeg, or even some grated Parmesan into the mix to take it to the next level.
Crowd-Pleasing: Whether you’re cooking for a crowd or just yourself, Malfatti hits the spot. It’s one of those dishes that’s guaranteed to make everyone at the table smile.
Ingredients in Malfatti (Italian Spinach Ricotta Dumplings)
Here’s what makes these dumplings so delicious and satisfying:
Spinach: Fresh spinach gives Malfatti its earthy flavor. You can use frozen spinach, too, just make sure to thaw and squeeze out any extra moisture.
Ricotta Cheese: The creamy base that binds everything together, creating a soft and delicate texture.
Parmesan Cheese: Adds a salty, savory depth to the dumplings, making each bite feel extra special.
Eggs: Help hold the dumplings together and provide a rich flavor.
All-Purpose Flour: For binding the dumpling mixture without making it too heavy.
Salt and Pepper: Simple seasonings to bring out the natural flavors of the spinach and ricotta.
Nutmeg: Just a pinch adds warmth and depth to the dumplings, giving them that classic Italian taste.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps for creating these savory little bites:
Prepare Your Spinach: Start by blanching the spinach in boiling water for just a minute or two. Drain it well, then chop it finely. Squeeze out any excess water to avoid soggy dumplings.
Mix the Ingredients: In a large mixing bowl, combine the spinach, ricotta, Parmesan, eggs, and flour. Season with salt, pepper, and a pinch of nutmeg. Stir until everything is well combined and the mixture is soft but firm enough to form into dumplings.
Form the Dumplings: Using your hands or a spoon, scoop out small portions of the mixture and roll them into balls about the size of a walnut. Don’t worry about them being perfect; rustic is part of their charm!
Cook the Dumplings: Bring a large pot of salted water to a boil. Gently drop the dumplings into the water and cook for 2–3 minutes, or until they float to the top. That’s your sign they’re ready to come out!
Make the Butter Sauce: While the dumplings cook, melt butter in a large skillet over medium heat. Add a little more Parmesan and a few fresh sage leaves if you like. Let the butter brown slightly, and toss the dumplings in it to coat.
Serve and Enjoy: Serve the Malfatti hot, drizzled with the butter sauce and a sprinkle of extra Parmesan. If you love a little kick, add a dash of red pepper flakes.
Nutrition Facts
Servings: 4
Calories per serving: 250
Preparation Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
How to Serve Malfatti
These Italian dumplings are rich enough to be a meal on their own, but here are a few ways to take your meal even further:
Fresh Salad: Pair with a crisp green salad for a refreshing contrast to the richness of the dumplings.
Garlic Bread: Serve with a side of garlic bread to soak up the delicious butter sauce.
Roasted Vegetables: Roasted carrots, zucchini, or Brussels sprouts bring a nice earthy balance to the dish.
Creamy Sauce: If you’re a fan of creamy sauces, a simple Alfredo sauce would pair beautifully with Malfatti.
Additional Tips
Prep Ahead: You can make the Malfatti dough ahead of time and refrigerate it for up to a day. Just roll the dumplings before cooking.
Spice It Up: Add some garlic or red pepper flakes to the butter sauce for an extra punch of flavor.
Dietary Adjustments: Make these gluten-free by substituting the flour with a gluten-free blend. Use dairy-free ricotta and Parmesan for a vegan version.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Gently reheat in a skillet with a little butter to restore their flavor.
Freezing Tips: You can freeze uncooked Malfatti by laying them out on a baking sheet and freezing them until solid. Transfer to a bag or container for long-term storage, and cook directly from frozen.
FAQ Section
Q1: Can I use frozen spinach?
A1: Yes! Just make sure to thaw and squeeze out any excess water before using.
Q2: Can I make these ahead of time?
A2: Absolutely! You can make the dough a day in advance and refrigerate it. You can also freeze the dumplings before cooking.
Q3: How do I store leftovers?
A3: Store leftovers in the fridge for up to 3 days. Reheat in a pan with a little butter or in the microwave.
Q4: Can I freeze the dumplings?
A4: Yes, you can freeze them either before or after cooking. Just make sure to freeze them in a single layer to prevent sticking.
Q5: How do I reheat frozen dumplings?
A5: To reheat frozen dumplings, drop them directly into boiling water for 3-4 minutes, or sauté them in a skillet with some butter.
Q6: Can I add other fillings to the Malfatti?
A6: You can definitely play around with adding mushrooms, ham, or even a little garlic to the mix!
Q7: How do I serve Malfatti at a dinner party?
A7: Make a big batch and serve them on a platter with a drizzle of the butter sauce. Garnish with fresh sage or basil to make them look extra special.
Q8: How do I avoid soggy dumplings?
A8: Make sure to squeeze out any excess water from the spinach before mixing, and don’t overcook the dumplings once they float to the top.
Q9: Can I use another cheese instead of ricotta?
A9: If you want to experiment, you could try mascarpone or a soft goat cheese for a different twist.
Q10: Can I make this dish vegan?
A10: Yes! Use a dairy-free ricotta and Parmesan alternative, and swap the egg for a flax egg.
Conclusion
There you have it—Malfatti, the Italian dumplings that will steal the show at your next dinner. They’re fluffy, cheesy, and full of spinach goodness, all wrapped up in a warm, buttery sauce. What’s not to love? Whether you’re cooking for a crowd or treating yourself to something extra special, these little dumplings bring that authentic Italian flavor right to your plate. Enjoy the process, savor each bite, and feel like you’ve just brought a bit of Italy into your kitchen. Buon appetite!
Print
Malfatti (Italian Spinach Ricotta Dumplings)
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–5 servings 1x
- Category: Main
- Method: Boiling, Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Malfatti, meaning ‘badly formed’ in Italian, are tender spinach and ricotta dumplings simmered briefly then baked in a rich Napoli sauce for a golden finish. Think of them as gnudi’s rustic cousin — imperfectly shaped but absolutely delicious! This Italian comfort dish is hearty, flavorful, and perfect for impressing guests or cozy nights in.
Ingredients
Napoli Sauce:
- 2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 onion, very finely diced
- 800g (24 oz) crushed or diced tomatoes
- 1 tbsp tomato paste
- 1/2 cup water
- 1 basil stem (leaves reserved for Malfatti)
- 1/2 tsp white sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Spinach for Malfatti:
- 300g (10 oz) baby spinach (approx. 6 tightly packed cups)
- 1/2 tsp salt
Malfatti:
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 large eschallot (or 1/2 red onion), finely chopped
- 500g (1 lb) dry ricotta (see Note 1)
- 1/4 cup fresh basil leaves, finely sliced
- 1 egg
- 1 egg yolk
- 1 cup parmesan, finely grated
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
For Serving:
- 1/4 cup parmesan, finely grated
- Fresh basil leaves (optional)
Instructions
- Make Napoli Sauce: Heat olive oil in a skillet over medium heat. Add garlic and onion; sauté for 3 minutes. Add crushed tomatoes, tomato paste, water, basil stem, sugar, salt, and pepper. Simmer on low heat for 20 minutes, stirring occasionally, until thickened.
- Prep Spinach: Toss spinach with 1/2 tsp salt in a colander and let sit for 20 minutes. Wrap in a clean towel and squeeze out excess water. Roughly chop.
- Cook aromatics: In a skillet, heat oil over medium-high. Add garlic and eschallot; cook 1 minute. Add spinach; sauté until wilted. Transfer to a large bowl and let cool.
- Make Malfatti mixture: Add ricotta, basil, egg, egg yolk, parmesan, flour, salt, and pepper to the bowl. Mix to combine. The mixture should be sticky but moldable.
- Form dumplings: Use two spoons to shape about 1 1/2 tablespoons of mixture into quenelles (oval shapes). Place on a parchment-lined tray. Makes 24–30 dumplings.
- Boil Malfatti: Bring a large pot of water to a boil. Carefully cook 6 dumplings at a time for about 2 minutes. They’ll float when done. Transfer to a paper towel–lined tray. Repeat with remaining dumplings.
- Bake: Preheat oven to 180°C / 350°F. Pour Napoli sauce into a baking dish and place Malfatti on top. Drizzle with olive oil and bake for 15 minutes or until lightly golden.
- Serve: Top with extra parmesan and torn basil leaves. Serve hot — no pasta needed, just add a fresh salad if desired.
Notes
- Note 1: Use dry ricotta. If your ricotta is wet, wrap in cheesecloth or paper towels and place under a weight to drain excess liquid for at least 1 hour.
- Note 2: Egg and yolk help bind the mixture — don’t skip or substitute unless necessary.
- Note 3: Baking adds texture and intensifies flavor. You can skip this step, but it elevates the dish.
- Note 4: Baby spinach is preferred, but regular spinach works too — just chop it more finely.
Nutrition
- Serving Size: 1 serving (approx. 5–6 dumplings with sauce)
- Calories: 360
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 110mg