If you are searching for a comforting yet elegant dish to impress your friends or delight your family, look no further than this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe. These delicate, fluffy dumplings, made with creamy ricotta and vibrant spinach, are perfectly complemented by a luscious homemade Napoli sauce made from sweet San Marzano tomatoes, aromatic garlic, and fresh basil. Every bite bursts with authentic Italian flavor, texture, and soul, making it a true celebration of simple ingredients elevated to pure deliciousness.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, working together to create the perfect balance of flavors, textures, and colors. These simple staples allow the malfatti to stay tender and moist while the Napoli sauce adds a rich, fresh tomato sweetness that ties it all beautifully.
- 250g fresh spinach: Offers vibrant color and a mild, earthy flavor that keeps the dumplings light and fresh.
- 250g ricotta cheese: The creamy, soft base of the dumplings that adds richness and tenderness.
- 50g grated Parmesan cheese: Brings a salty, nutty depth to the mix, enhancing the overall taste.
- 1 lightly beaten egg: Acts as a binder, keeping the dumplings light without making them heavy.
- 50g all-purpose flour: Just enough to hold the dough together gently, ensuring a delicate texture.
- Salt & pepper, to taste: Essential seasoning that brings forward the natural flavors.
- Olive oil, for richness (optional in dough): Adds moisture and a subtle fruity note to the dumplings.
- 2 tbsp olive oil: Used for sautéing the garlic and onion to build the sauce’s flavor foundation.
- 2 cloves garlic, finely minced: Infuses the sauce with an aromatic warmth.
- 1 small onion, finely diced: Provides sweetness and body to the Napoli sauce.
- 400g canned crushed San Marzano tomatoes: The star of the Napoli sauce, delivering a rich, slightly sweet tomato essence.
- Salt & pepper, to taste: Balances the sauce perfectly.
- Pinch of sugar (optional): Helps tame the acidity of the tomatoes for a smoother sauce.
- Fresh basil leaves, a handful: Adds freshness and that unmistakable Italian herb aroma.
- Freshly grated Parmesan or Pecorino Romano cheese: For topping the finished dish, adding a savory punch.
- Extra virgin olive oil drizzle: A finishing touch to enrich and add shine.
- Fresh torn basil leaves: For garnish, bringing color and fragrance.
How to Make Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Step 1: Prepare and Chop the Spinach
Start by washing your fresh spinach thoroughly to remove any grit. Briefly blanch it in boiling water for just one to two minutes—that’s enough to soften the leaves while preserving their vivid green color. Immediately immerse the spinach in an ice bath, which stops the cooking process and locks in that gorgeous hue. Once cooled, squeeze out every drop of moisture; excess water would ruin the dumpling dough’s consistency. Finely chop the spinach so it can blend perfectly with the cheese, contributing to a uniform texture without any sogginess.
Step 2: Make the Dumpling Dough
In a large bowl, gently combine the ricotta cheese, chopped spinach, and grated Parmesan. Add the beaten egg, then season with salt and pepper to taste. Slowly incorporate the all-purpose flour, folding it in delicately until the dough just holds together but still feels soft and slightly sticky. The key here is to avoid overmixing or adding too much flour; this prevents tough dumplings and keeps them light and tender—just as traditional malfatti should be.
Step 3: Shape Your Malfatti
With lightly floured hands, scoop small portions of dough and shape them into rustic oval dumplings. The charm of malfatti is in their imperfect, homemade look—“malfatti” means “poorly made,” but that’s exactly what gives them such personality. No need for perfect shapes, the uneven edges add character and showcase the authentic handmade nature of this gorgeous dish.
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Carefully add the malfatti in small batches so they don’t stick or crowd the pot. They will cook quickly, about two to three minutes, and are ready as soon as they float to the surface. Use a slotted spoon to remove them and transfer to a warm plate or bowl to keep them cozy while you finish the sauce.
Step 5: Make the Napoli Sauce
In a skillet heated over medium flame, pour in the olive oil and sauté the minced garlic and diced onion. Cook gently until translucent and fragrant, releasing those wonderful aromas that make your kitchen come alive. Add the crushed San Marzano tomatoes, season with salt, pepper, and if needed, just a pinch of sugar to balance the acidity. Let the sauce simmer gently for about 20 minutes, stirring occasionally so it thickens nicely. Stir in the fresh basil leaves towards the end to infuse an herby brightness into your sauce.
Step 6: Combine and Serve
Gently toss your tender malfatti with the warm Napoli sauce to coat every little dumpling lovingly. Serve immediately, topping with a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese. Drizzle with extra virgin olive oil to elevate the flavor and finish with torn fresh basil leaves for color and fragrant appeal that will wow anyone at your table.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Garnishes
A simple garnish can make all the difference when serving malfatti. Fresh torn basil leaves not only add a burst of color but also a fragrant aroma that enhances the dish. A final dusting of freshly grated Parmesan or Pecorino Romano cheese adds a savory finish that beautifully complements the soft dumplings and bright Napoli sauce. For an extra touch of indulgence, a drizzle of high-quality extra virgin olive oil ties it all together with silky richness.
Side Dishes
Malfatti with Napoli sauce is hearty but not heavy, so pairing it with crisp, fresh sides creates perfect balance. A simple mixed green salad dressed with lemon vinaigrette or an arugula salad with toasted pine nuts and shaved Parmesan can add refreshing contrast. Crusty Italian bread is also an excellent choice for soaking up the luscious sauce, turning every bite into a little celebration.
Creative Ways to Present
For a stunning dinner presentation, serve the malfatti in shallow bowls allowing the vibrant red Napoli sauce to frame the dumplings like jewels. Arrange a few basil leaves artistically around the edges, and consider using a spoon to add delicate swirls of olive oil on top. For a festive touch, sprinkle edible flowers like nasturtiums to bring an unexpected burst of color and whimsy to your plate. It’s a dish that looks as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover malfatti can be stored comfortably in an airtight container in the refrigerator for up to two days. To keep them from becoming soggy, separate the dumplings from the sauce and store them individually. Reheat just before serving to preserve their tender texture and delicious flavor.
Freezing
If you want to prepare malfatti ahead, they freeze beautifully. Place uncooked dumplings on a parchment-lined tray in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. When ready to cook, drop the frozen dumplings directly into boiling water, adding extra cooking time to ensure they heat all the way through without losing their classic texture.
Reheating
To reheat leftovers, gently warm the dumplings in a skillet with a splash of water or sauce over low heat to avoid drying them out. Alternatively, you can microwave them covered with a damp paper towel for a minute or two, just enough to heat through without toughening. Reheat the Napoli sauce separately and combine just before serving to maintain the freshness of each component.
FAQs
What does Malfatti mean?
The word “malfatti” translates to “poorly made” in Italian, referencing the dumplings’ rustic and imperfect shapes. This traditional charm highlights their homemade origin rather than any flaw in taste or quality.
Can I substitute frozen spinach for fresh in this recipe?
Yes, you can use frozen spinach if fresh isn’t available. Just be sure to thaw and squeeze out all excess liquid thoroughly before mixing it into the dough, so your dumplings don’t become watery.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free alternative, such as rice flour or a gluten-free baking blend. Just keep an eye on the dough texture as you may need to adjust quantities slightly for the best consistency.
How can I tell when Malfatti are done cooking?
The dumplings will rise to the water’s surface and float when they are cooked through, which usually takes about 2-3 minutes. Once floating, allow them a few extra seconds before removing to ensure they are tender inside.
Can I prepare Malfatti dough in advance?
Yes, you can prepare the dough a few hours ahead and keep it covered in the refrigerator. Let it come to room temperature before scooping and shaping the dumplings for cooking.
Final Thoughts
Making and savoring Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe is such a joyful experience—one that brings a taste of Italian tradition right into your home kitchen. The balance of light, fluffy dumplings and a rich, fragrant tomato sauce is nothing short of magical. I truly hope you try this recipe soon, whether for a cozy weeknight or a special occasion. It’s a dish that promises comfort, warmth, and an abundance of smiles at the table.
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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, tender and lightly textured, served with a rich and aromatic Napoli sauce made from San Marzano tomatoes, garlic, onion, and fresh basil. This comforting dish combines simple, fresh ingredients for an authentic Italian experience, perfect as a satisfying vegetarian main course.
Ingredients
Dumplings
- 250g fresh spinach
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 lightly beaten egg
- 50g all-purpose flour
- 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
To Serve
- 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 halt cooking. 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 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, then stir 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
- Be sure to squeeze out as much moisture as possible from the spinach to prevent soggy dough.
- Use San Marzano tomatoes for authentic flavor in the Napoli sauce.
- Do not overmix the dough to keep the dumplings light and tender.
- Cooking the dumplings in batches prevents them from sticking together.
- You can add a drizzle of olive oil to the dough for added richness, but it is optional.
- Serve with extra grated cheese and fresh basil for best presentation and flavor.
