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
Scale
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.
