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
Scale
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.
