Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) Recipe

Introduction

Malfatti are tender Italian dumplings made from spinach and ricotta, simmered in a rich Napoli tomato sauce. This comforting dish is perfect for a cozy dinner and showcases fresh ingredients in a simple yet flavorful way.

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, finely minced
• 1/2 onion, very finely diced
• 800g / 24 oz crushed tomato (or diced)
• 1 tbsp tomato paste
• 1/2 cup water
• 1 basil stem (leaves kept for the Malfatti)
• 1/2 tsp white sugar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 300g / 10 oz baby spinach (~6 tightly packed cups)
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 eschallot (large), finely chopped (or 1/2 red onion)
• 500g / 1 lb ricotta (dry type, not wet and spreadable)
• 1/4 cup lightly packed basil leaves, finely sliced
• 1 egg
• 1 egg yolk
• 1 cup parmesan, finely grated
• 1/2 cup plain / all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup parmesan, finely grated (for topping)
• Basil leaves, small (optional, for garnish)

Instructions

1. Step 1: Make the Napoli sauce. Heat 2 tablespoons olive oil in a small pot or large skillet over medium heat. Add the minced garlic and finely diced onion, cooking for 3 minutes until the onion softens.
2. Step 2: Add crushed tomatoes, tomato paste, water, basil stem, white sugar, salt, and black pepper to the pot. Bring to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally, until the sauce thickens.
3. Step 3: Prepare the spinach. Toss the baby spinach with 1/2 teaspoon salt in a large colander and let sit for 20 minutes. Then wrap it in a clean tea towel and squeeze tightly to remove excess liquid. Roughly chop the drained spinach.
4. Step 4: Cook garlic, eschallot, and spinach. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the minced garlic and chopped eschallot, cooking until translucent (about 1 minute). Add the chopped spinach and cook until just wilted. Transfer this mixture to a large bowl and let it cool.
5. Step 5: Drain ricotta if necessary to remove excess moisture (wet ricotta makes shaping difficult). Add the ricotta, sliced basil leaves, whole egg, egg yolk, 1 cup parmesan, flour, salt, and black pepper to the bowl with spinach. Mix well until combined; the mixture will be moist but firm enough to shape.
6. Step 6: Shape the Malfatti. Using two dessert spoons, scoop about 1 1/2 tablespoons of the mixture and form into an oval or football shape by passing between the spoons. Place each dumpling on a paper-lined tray. You should get about 24 to 30 dumplings.
7. Step 7: Cook the dumplings. Bring a large pot of water to a boil. Carefully drop 6 dumplings into the boiling water and cook for 2 minutes. The dumplings will float to the surface when done. Remove with a slotted spoon to a paper towel-lined tray. Repeat with remaining dumplings.
8. Step 8: Preheat the oven to 180°C / 350°F.
9. Step 9: Assemble the dish. Pour the Napoli sauce into a baking dish and evenly arrange the cooked Malfatti on top. Drizzle with extra virgin olive oil.
10. Step 10: Bake for 15 minutes or until the Malfatti develop a faint golden blush on the surface.
11. Step 11: Serve. Sprinkle with grated parmesan and tear small basil leaves over the top. Enjoy as is, like gnocchi, with a fresh leafy green salad dressed with Italian or balsamic dressing.

Tips & Variations

• If your ricotta is too wet, drain it in a fine sieve or wrap in a clean towel and gently press to remove excess moisture before mixing.
• Use fresh basil leaves for the dumplings to enhance flavor and aroma.
• For a gluten-free option, substitute the all-purpose flour with gluten-free flour blend suitable for baking.
• Try adding a pinch of nutmeg to the Malfatti mixture for a warm, subtle spice.

Storage

Store leftover Malfatti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan or in the oven until warmed through. The sauce may be kept separately or with the dumplings. For longer storage, freeze cooked Malfatti on a tray until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen, adding extra sauce or a little water as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and squeeze out all excess water thoroughly before using to prevent a watery dumpling mixture.

What if I don’t have eschallots?

You can substitute with finely chopped red or yellow onion. Adjust the quantity to taste, using about half of a medium onion as a replacement.

Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) Recipe

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★★★★★

4.9 from 63 reviews

• Author: Ethan
• Total Time: 1 hour 10 minutes
• Yield: 24–30 dumplings 1x
• Diet: Vegetarian

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Description

Malfatti are delicate Italian spinach and ricotta dumplings served in a rich Napoli tomato sauce and baked to perfection. This recipe produces soft, fluffy dumplings with a tender texture, complemented by the flavorful homemade tomato sauce infused with garlic, onion, and basil. Ideal as a comforting meal or elegant side, these Malfatti bring rustic Italian flavors to your table.

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Ingredients

Scale 1x2x3x

Napoli Sauce

• 2 tbsp olive oil
• 2 garlic cloves, finely minced
• 1/2 onion, very finely diced
• 800g / 24 oz crushed tomato (or diced)
• 1 tbsp tomato paste
• 1/2 cup water
• 1 basil stem (leaves kept for the Malfatti)
• 1/2 tsp white sugar
• 3/4 tsp salt
• 1/2 tsp black pepper

Spinach Mixture

• 300g / 10oz baby spinach (~6 tightly packed cups)
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 large eschallot, finely chopped (or 1/2 red onion)

Malfatti Dumplings

• 500g / 1 lb ricotta (dry type, not wet and spreadable)
• 1/4 cup (lightly packed) basil leaves, finely sliced
• 1 egg
• 1 egg yolk
• 1 cup parmesan, finely grated
• 1/2 cup plain / all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup parmesan, finely grated (for topping)
• Basil leaves, small (optional, for garnish)

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Instructions

1. Prepare Napoli Sauce: Heat olive oil in a small pot or large skillet over medium heat. Add finely minced garlic and diced onion. Sauté for about 3 minutes until the onion softens and becomes translucent.
2. Simmer Sauce: Add crushed tomatoes, tomato paste, water, the stem of the basil, white sugar, salt, and black pepper to the pot. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally until the sauce thickens into a rich consistency.
3. Drain Ricotta if Needed: Ensure your ricotta is dry and crumbly. If it is wet, drain it using cheesecloth or a fine sieve to remove excess moisture, as wet ricotta makes shaping dumplings difficult.
4. Sweat Spinach: Toss baby spinach with 1/2 tsp of salt in a colander and let it sit for 20 minutes to draw out moisture. Then roll the spinach in a clean tea towel and squeeze tightly to remove all excess liquid. Roughly chop the spinach.
5. Sauté Aromatics and Spinach: Heat olive oil in a skillet over medium-high heat. Add minced garlic and chopped eschallot and cook for about 1 minute until translucent and fragrant. Add the chopped spinach and sauté until it just wilts. Transfer this mixture to a large bowl and let cool.
6. Make Malfatti Mixture: Into the cooled spinach mixture, add the ricotta, finely sliced basil leaves, whole egg, egg yolk, grated parmesan, flour, salt, and pepper. Mix thoroughly until combined. The mixture should be moist and sticky but firm enough to shape.
7. Form Dumplings: Using two dessert spoons, scoop approximately 1 1/2 tablespoons of the mixture and shape into small football-shaped quenelles by passing the mixture between the spoons. Place formed dumplings on a paper-lined tray. This recipe makes about 24 to 30 dumplings.
8. Boil Dumplings: Bring a large pot of water to a boil. Carefully add 6 dumplings at a time to the boiling water. Allow them to cook for about 2 minutes or until they float to the surface. Use a slotted spoon to remove them and transfer to a paper towel lined tray. Repeat until all dumplings are cooked.
9. Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking the Malfatti.
10. Assemble and Bake: Pour the prepared Napoli sauce into a baking dish. Arrange the cooked Malfatti on top of the sauce and drizzle lightly with extra virgin olive oil. Bake in the preheated oven for 15 minutes or until the dumplings develop a faint golden blush.
11. Serve: Remove from the oven, sprinkle with additional grated parmesan and fresh basil leaves. Tear any large basil leaves for garnish. Serve immediately, ideally accompanied by a leafy green salad dressed with Italian or balsamic dressing. The Malfatti are delightful on their own without any starchy side.

Notes

• Note 1: To drain wet ricotta, place it in a cheesecloth-lined sieve and let it sit over a bowl in the fridge for several hours to remove excess liquid.
• Note 2: The combination of a whole egg and an egg yolk helps bind the dumplings while keeping them tender.
• Note 3: Baking the Malfatti after boiling gives a light crust and deeper flavor development, but avoid overbaking to maintain softness.
• Note 4: Using baby spinach ensures a tender texture and avoids tough stems interfering with the dumplings.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Malfatti, Italian dumplings, spinach ricotta dumplings, Napoli sauce, vegetarian Italian recipe, baked dumplings