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There is something incredibly comforting and delightfully rustic about Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe. This dish captures the essence of traditional Italian home cooking with its tender, pillowy dumplings made from fresh spinach and creamy ricotta, paired perfectly with a vibrant, herb-kissed Napoli sauce. Every bite bursts with fresh flavors and a lovely balance of textures that feels both nourishing and indulgent, making it a true favorite for any pasta lover looking to enjoy authentic Italian comfort food with a twist.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a crucial role in achieving the perfect texture, bright flavor, and inviting color of this dish. From the silky ricotta to the tangy San Marzano tomatoes, everything combines to create a delicious and authentic Italian experience.
- Fresh spinach (250g): Blanched and chopped, it adds vibrant color and subtle earthiness.
- Ricotta cheese (250g): Provides a creamy, delicate base that makes the dumplings tender.
- Grated Parmesan cheese (50g): Adds nutty depth and richness to the dumpling mixture.
- Lightly beaten egg (1): Acts as a binder without weighing down the dough.
- All-purpose flour (50g): Used sparingly to help bring the dough together without making it dense.
- Salt & pepper: To taste, bringing balance and enhancing all flavors.
- Olive oil (for dough, optional): Enhances richness and tenderness.
- Olive oil (2 tbsp for sauce): For sautéing garlic and onion, infusing the sauce with flavor.
- Garlic (2 cloves, finely minced): Brings aromatic warmth to the Napoli sauce.
- Small onion (1, finely diced): Adds subtle sweetness and texture.
- Canned crushed San Marzano tomatoes (400g): The heart of the Napoli sauce, prized for its sweet and balanced acidity.
- Pinch of sugar (optional): Helps to mellow the acidity of the tomatoes if needed.
- Fresh basil leaves (a handful): Stirred into the sauce for fragrant, fresh herbal notes.
- Freshly grated Parmesan or Pecorino Romano cheese: For topping, providing a salty, savory finish.
- Extra virgin olive oil drizzle: Adds luscious richness and sheen before serving.
- Fresh torn basil leaves: For garnish, enhancing the aroma and presentation.
How to Make Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Step 1: Preparing the Spinach
First, give the fresh spinach a thorough wash to remove any grit. Blanch it quickly in boiling water for about 1 to 2 minutes to soften the leaves just enough without losing that lovely green color. Immediately transfer the spinach to an ice bath to stop the cooking process, then squeeze out every bit of excess moisture. Finely chop the spinach to prevent watery dough and keep your dumplings tender and light—a crucial step in this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe to get that perfect texture.
Step 2: Making the Dumpling Dough
In a large mixing bowl, gently combine the ricotta, chopped spinach, grated Parmesan, beaten egg, and a pinch of salt and pepper. Slowly add the flour, folding it in carefully until the dough just starts to come together while remaining soft and slightly sticky. Be gentle—overworking the dough can make your dumplings dense, but we want them light and delicate, just like the “malfatti,” which means “poorly made,” reflecting their rustic charm.
Step 3: Shaping the Dumplings
With flour-dusted hands, take small portions of dough and shape them into irregular oval dumplings. Don’t worry about perfect shapes here—imperfection is the essence of authentic Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe. Those slightly rustic, uneven shapes add to the character and charm of this beloved dish.
Step 4: Cooking the Dumplings
Bring a large pot of salted water to a gentle boil. Add your malfatti in small batches to avoid overcrowding. Cook them for about 2 to 3 minutes, or until they float blissfully to the surface. Use a slotted spoon to carefully lift them out, and set them aside, keeping warm as you prepare the Napoli sauce.
Step 5: Preparing the Napoli Sauce
Heat olive oil in a skillet over medium heat. Sauté the finely minced garlic and diced onion until they turn translucent and release their wonderful fragrances. Add the crushed San Marzano tomatoes, seasoning with salt, pepper, and a pinch of sugar if desired to balance acidity. Let the sauce simmer gently for about 20 minutes, stirring occasionally, before stirring in fresh basil leaves right at the end to maintain their vibrant aroma.
Step 6: Bringing It All Together
Gently toss your cooked malfatti with the warm Napoli sauce, ensuring each dumpling is beautifully coated in that luscious, herbal tomato goodness. Plate immediately and finish with a generous sprinkle of freshly grated Parmesan or Pecorino Romano, a light drizzle of extra virgin olive oil, and a scattering of torn basil leaves for that final touch of freshness and inviting aroma.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Garnishes
When serving, fresh torn basil leaves not only add vibrant color but also infuse the dish with a fragrant, garden-fresh note. A crisp shower of freshly grated Parmesan or Pecorino Romano creates a salty, savory contrast that elevates every bite. Finish with a delicate drizzle of high-quality extra virgin olive oil for extra richness and gloss that will make your Malfatti look as good as it tastes.
Side Dishes
This dish pairs beautifully with a simple green salad dressed lightly with lemon and olive oil, providing a crisp, refreshing counterpoint to the creamy dumplings. Crusty Italian bread or a warm focaccia offers the perfect way to scoop up every last drop of Napoli sauce, making your meal utterly satisfying and complete.
Creative Ways to Present
For a special occasion, serve the Malfatti in individual shallow bowls with a swirl of Napoli sauce artistically plated underneath the dumplings. Garnish each bowl with microgreens or edible flowers for a pop of color and elegance. For a rustic family-style feast, a large ceramic dish piled with malfatti, sauce, and scattered basil leaves invites everyone to dig in and enjoy the shared comfort of this beloved Italian classic.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra malfatti or sauce, store the dumplings and sauce separately in airtight containers in the refrigerator. The dumplings are best consumed within 2 days to maintain their tender texture, and the sauce holds beautifully for up to 4 days, making for easy reheating.
Freezing
To freeze malfatti, arrange the shaped dumplings without sauce on a parchment-lined tray and freeze until solid. Once frozen, transfer them into a freezer-safe container or bag. They can be cooked straight from frozen, adding a minute or two to the boiling time. The Napoli sauce also freezes well—cool it completely, then freeze in portions for quick, flavorful meals anytime.
Reheating
Reheat malfatti gently by simmering them in salted water for a few minutes or warming them in a sauté pan with a touch of olive oil to prevent sticking. Warm the Napoli sauce separately over low heat to avoid burning, then combine just before serving to keep the dish fresh and vibrant.
FAQs
What does “malfatti” mean in Italian?
“Malfatti” translates literally to “poorly made,” referring to the dumplings’ rustic and irregular shape. Their charm lies in their imperfect, hand-formed appearance and tender, light texture.
Can I use frozen spinach for this recipe?
While fresh spinach is preferred for its texture and flavor, frozen spinach can be used. Just make sure to thaw, drain thoroughly, and squeeze out as much water as possible to avoid watery dough.
Is ricotta cheese necessary, or can I substitute it?
Ricotta is essential here for its creamy texture and mild flavor that define malfatti. Substitutes like cottage cheese will alter texture and moisture content, so it’s best to stick to ricotta for authentic results.
Can I make the dumplings without eggs?
The egg acts as a binder and helps keep the dough together. If avoiding eggs, you’d need to experiment with alternatives like a flax egg or additional flour, but this might affect the lightness of the dumplings.
How can I tell when malfatti are cooked?
Malfatti are done when they float to the water’s surface after a couple of minutes of cooking. That’s the classic sign that they’re tender and ready to be removed with a slotted spoon.
Final Thoughts
If you’re longing for a dish that feels like a warm hug from an Italian nonna, then this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe is calling your name. It’s a celebration of simple yet bold flavors, rustic charm, and comforting textures all rolled into one wonderful meal. Trust me, once you try making these dumplings at home, they’ll quickly become a cherished favorite to bring out whenever you want to impress family or simply indulge in the magic of true Italian cooking.
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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 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Malfatti are traditional Italian spinach and ricotta dumplings that are tender and rustic in shape. This recipe features fluffy malfatti cooked gently in boiling water and served with a homemade Napoli sauce made from San Marzano tomatoes, garlic, and fresh basil. The combination creates a delicious, comforting dish perfect for a wholesome Italian meal.
Ingredients
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
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 stop the cooking process. Squeeze out all excess moisture and finely chop the spinach to prevent watery dough and ensure tender dumplings.
- Make the Dumpling Dough: In a large bowl, combine ricotta cheese, chopped spinach, grated Parmesan, and the beaten egg. Season with salt and pepper. Gradually add the all-purpose flour, folding gently until the dough just holds together but remains soft and slightly sticky. Avoid overmixing to keep the dumplings light.
- Shape the Malfatti: With floured hands, scoop small portions of the dough and shape them into irregular oval dumplings. This 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 diced onion until translucent and fragrant. Add crushed San Marzano tomatoes, salt, pepper, and a pinch of sugar to balance the acidity. Simmer gently for 20 minutes, stirring occasionally. Finish by stirring in fresh basil leaves.
- Combine and Serve: Toss the cooked malfatti gently with the warm Napoli sauce to coat them thoroughly. Serve immediately topped with freshly grated Parmesan or Pecorino Romano cheese, a drizzle of extra virgin olive oil, and fresh torn basil leaves for aroma and presentation.
Notes
- Be sure to squeeze out all the water from the spinach to avoid watery dumplings.
- Add flour gradually to keep the dough tender and prevent it from becoming too dense.
- The irregular shape of malfatti is traditional and adds rustic charm to the dish.
- Use San Marzano tomatoes for a richer, more authentic Napoli sauce flavor.
- Serve immediately after sauce coating to enjoy the dumplings at their best texture.
