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
Scale
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.
