If you adore the cozy comfort of Italian cuisine, you are going to fall head over heels for this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe. These delicate, pillowy dumplings packed with fresh spinach and creamy ricotta offer a unique twist on traditional pasta. When lovingly bathed in a vibrant, homemade Napoli sauce, the dish becomes an irresistible celebration of simple but rich flavors. Every bite feels like a warm hug from an Italian Nonna’s kitchen, making it the perfect meal to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients for this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe is both easy and rewarding. Each component plays its part in creating that perfect balance of creamy, fresh, and robust flavors that make this dish so special.
- Fresh spinach (250g): Provides vibrant color, earthiness, and tender texture that defines the dumplings.
- Ricotta cheese (250g): The creamy base that makes the dumplings moist and luscious without being heavy.
- Grated Parmesan cheese (50g): Adds a savory depth and slight nuttiness to the dumpling mixture.
- Lightly beaten egg (1): Binds the ingredients together gently without weighing down the dough.
- All-purpose flour (50g): Used sparingly to firm up the dough while keeping the dumplings tender.
- Salt & pepper: Essential seasoning that enhances all the natural flavors.
- Olive oil (for dough, optional): A subtle hint of richness that lends moisture and silkiness.
- Olive oil (2 tbsp for sauce): The flavorful foundation for sautéing garlic and onion.
- Garlic (2 cloves, finely minced): Infuses the Napoli sauce with its characteristic aromatic punch.
- Small onion (finely diced): Adds sweetness and depth to balance the tomatoes.
- Canned crushed San Marzano tomatoes (400g): The star of the Napoli sauce, offering natural sweetness and rich texture.
- Pinch of sugar (optional): Tames the acidity of the tomatoes for a smoother sauce.
- Fresh basil leaves (a handful): Brings a bright, herbaceous freshness that’s signature to Napoli sauce.
- Extra virgin olive oil (for drizzling): Adds a fruity finish that elevates the entire dish.
- Freshly grated Parmesan or Pecorino Romano cheese: For finishing, adding a tangy and salty touch.
How to Make Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Step 1: Prepare and Chop the Spinach
Start by washing the fresh spinach very well to remove any grit. Then, blanch it in boiling water for just a minute or two until it wilts. Immediately plunge the spinach into ice water to stop the cooking process and lock in its vibrant green color. Once cool, squeeze out every bit of excess moisture and finely chop it. This step is crucial because too much water would make the dumplings soggy, but finely chopped spinach ensures a tender, evenly distributed flavor.
Step 2: Mix the Malfatti Dough
In a spacious bowl, combine the ricotta cheese, your chopped spinach, grated Parmesan, and the beaten egg. Season the mix generously with salt and pepper. Slowly fold in the flour, just enough so the dough holds together but remains soft and slightly sticky. Remember, overworking the dough will result in dense dumplings, so keep your mixing gentle and minimal to achieve that light, airy texture.
Step 3: Shape the Dumplings
Flour your hands lightly and scoop small portions of dough. Shape them into rustic, oval dumplings without worrying about perfect form. The name “malfatti” translates to “poorly made,” and it’s those charming imperfections that make the dish authentic. This informal shaping also helps the dumplings cook evenly and have a natural bite once cooked.
Step 4: Cook the Malfatti
Bring a large pot of salted water to a gentle boil, then carefully drop your dumplings in batches. They will sink initially, but after about 2 to 3 minutes, they float to the surface when cooked through. Use a slotted spoon to scoop them out and set aside while you finish preparing the sauce. Keeping them warm is key to serving a comforting dish.
Step 5: Make the Napoli Sauce
In a skillet, warm two tablespoons of olive oil over medium heat. Sauté the finely minced garlic and diced onion until translucent and fragrant, which takes about 3 to 5 minutes. Pour in the crushed San Marzano tomatoes and season with salt, pepper, and a pinch of sugar if desired to balance acidity. Let the sauce simmer gently for 20 minutes, stirring occasionally to develop a rich, luscious flavor. Finally, stir in fresh basil leaves just before serving for that delightful herbal aroma.
Step 6: Combine and Serve
Gently toss the cooked malfatti in the warm Napoli sauce until they are beautifully coated. Serve at once, topped generously with freshly grated Parmesan or Pecorino Romano. Finish with a drizzle of extra virgin olive oil and a sprinkle of torn fresh basil leaves to make the dish both visually stunning and infinitely aromatic. This step brings everything together in a dish that’s rustic, fresh, and utterly delicious.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Garnishes
Simple garnishes elevate this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe to a gourmet experience. Fresh torn basil leaves add a burst of color and brightness, while a generous grating of Parmesan or Pecorino Romano introduces a salty, nutty layer of flavor. A delicate drizzle of good-quality extra virgin olive oil lends a luscious mouthfeel and subtle fruity notes, making each bite divine.
Side Dishes
Complement your malfatti with a crisp green salad tossed lightly in lemon and olive oil or a rustic tomato and mozzarella salad. Lightly roasted seasonal vegetables or a warm loaf of crusty bread are also fantastic companions, perfect for mopping up every last bit of that incredible Napoli sauce.
Creative Ways to Present
For a charming dinner party presentation, arrange the malfatti on a shallow white platter, spoon the Napoli sauce generously over, and scatter basil leaves artfully. Serve family-style in the center of the table to invite sharing and conversation. Alternatively, plate individual servings with a twirl of sauce beneath the dumplings and a basil leaf for an elegant touch. Adding a sprinkle of toasted pine nuts can add unexpected texture and flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, keep them in an airtight container in the refrigerator and consume within two days. The dumplings will hold their texture best if stored separately from the sauce, which can be gently reheated.
Freezing
To freeze, flash-freeze the shaped dumplings on a baking sheet until solid, then transfer them to a sealed freezer bag. Freeze for up to two months. This way, you can cook fresh portions whenever you crave this comforting Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe without starting from scratch.
Reheating
Reheat gently in a skillet over low heat for the sauce and add the cooked malfatti just to warm through, stirring carefully to prevent breaking. Avoid microwaving directly as the dumplings may become rubbery. This method keeps the dumplings tender and the sauce fresh-tasting.
FAQs
What does “malfatti” mean?
The word “malfatti” literally translates to “poorly made,” referring to the rustic, imperfect shape of these dumplings. Far from being a flaw, this characteristic reflects traditional Italian home cooking where perfect shapes are not necessary to create delicious food.
Can I substitute frozen spinach instead of fresh?
Yes, frozen spinach can be used in a pinch, but it must be fully thawed and squeezed dry to remove excess water. Fresh spinach is preferred for its flavor and texture, but frozen will work if handled correctly.
Is this recipe gluten-free?
This traditional recipe uses all-purpose flour in the dough, so it is not gluten-free as is. However, you may experiment with gluten-free flours, but keep in mind it may alter the texture of the malfatti.
How can I tell when the malfatti are cooked?
The easiest way is to watch for when they float to the surface of boiling water, which takes around 2 to 3 minutes. Floating means they are cooked through and ready to be removed gently with a slotted spoon.
Can I make the Napoli sauce ahead of time?
Absolutely! The Napoli sauce actually tastes even better when allowed to sit and let the flavors meld for a few hours or overnight. Simply reheat gently before tossing with freshly cooked malfatti.
Final Thoughts
There is something incredibly heartwarming about whipping up this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe. It captures the essence of Italian cooking—simple, honest ingredients transformed into something truly magical with love and care. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this dish promises to delight and satisfy in every bite. I can’t wait for you to try it yourself and make it a treasured recipe in your kitchen.
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Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Malfatti are traditional Italian spinach and ricotta dumplings characterized by their rustic, imperfect shape, meaning ‘poorly made.’ This recipe pairs these tender, fluffy dumplings with a rich Napoli sauce made from San Marzano tomatoes, garlic, onion, and fresh basil, creating a comforting and authentic Italian dish perfect for a family meal.
Ingredients
Malfatti Dumplings
- 250g fresh spinach
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 lightly beaten egg
- 50g all-purpose flour (use sparingly)
- Salt & pepper, to taste
- Olive oil, for richness (optional in dough)
Napoli Sauce
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 small onion, finely diced
- 400g canned crushed San Marzano tomatoes
- Salt & pepper, to taste
- Pinch of sugar (optional, to balance acidity)
- Fresh basil leaves, a handful
For Serving
- Freshly grated Parmesan or Pecorino Romano cheese
- Extra virgin olive oil drizzle
- Fresh torn basil leaves
Instructions
- Prepare the Spinach: Wash fresh spinach thoroughly and blanch it in boiling water for 1-2 minutes. Immediately transfer to an ice bath to stop the cooking process. Squeeze out all excess moisture and finely chop the spinach to avoid watery dough and ensure tender dumplings.
- Make the Dough: In a large bowl, combine ricotta cheese, chopped spinach, grated Parmesan, beaten egg, salt, and pepper. Gradually add all-purpose flour, folding it gently until the dough just holds together but remains soft and slightly sticky. Avoid overmixing to keep dumplings light.
- Shape the Malfatti: With floured hands, scoop small portions of dough and shape them into irregular oval dumplings. The rustic, imperfect shape is traditional and reflects the name “malfatti,” meaning “poorly made.”
- Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Add malfatti in batches and cook for 2-3 minutes, or until they float to the surface. Remove dumplings with a slotted spoon and set aside, keeping them warm.
- Prepare the Napoli Sauce: Heat olive oil in a skillet over medium heat. Sauté minced garlic and onion until translucent and fragrant. Add crushed San Marzano tomatoes, salt, pepper, and a pinch of sugar. Simmer gently for 20 minutes, stirring occasionally, and finish by stirring in fresh basil leaves.
- Combine and Serve: Toss the cooked malfatti gently with the warm Napoli sauce to coat. Serve immediately topped with freshly grated Parmesan or Pecorino, a drizzle of extra virgin olive oil, and torn basil leaves for aroma and presentation.
Notes
- Use fresh spinach and squeeze out as much water as possible for the best dough texture.
- The dough should be slightly sticky; too much flour will make malfatti dense and heavy.
- Cooking malfatti in batches prevents overcrowding and sticking.
- A pinch of sugar in the sauce balances the acidity of the tomatoes but is optional.
- For a vegetarian version, ensure the cheese is free from animal rennet.
- Store leftover cooked malfatti in sauce to prevent drying out; reheat gently on stovetop.
