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
Units
Scale
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