If you’ve ever dreamed of indulging in a comforting Italian dish that feels both rustic and elegant, then this Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe is absolutely for you. I love how these tender, pillowy dumplings blend the fresh brightness of spinach with creamy ricotta, all swimming in a rich, homemade Napoli sauce that’s so simple but packed with flavor. It’s a perfect meal for cozy dinners or when you want to impress guests without too much fuss in the kitchen.
When I first tried making these dumplings, I was pleasantly surprised at how approachable the recipe is, yet how much it tastes like something straight from a trattoria in Naples. Plus, since the ingredients are basic pantry staples and fresh produce, you probably already have everything you need to get started. Trust me, once you make this Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe, it’ll become a dependable favorite in your rotation.
Why You’ll Love This Recipe
- Authentic Flavors: The Napoli sauce simmers slowly to develop that perfect balance of tomatoes, garlic, and basil that’s both fresh and comforting.
- Simple Ingredients: Using fresh spinach and dry ricotta creates a delicate texture that feels fancy but is easy to prepare.
- Great for Any Occasion: Whether it’s a weeknight dinner or a special meal, this recipe is a winner that pleases everyone at the table.
- Make-Ahead Friendly: You can prepare the dumplings in advance and freeze them, so you have a quick gourmet meal anytime.
Ingredients You’ll Need
The magic of Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe lies in combining fresh, wholesome ingredients that sing together in every bite. Picking dry ricotta is key, and I always recommend fresh baby spinach to keep the flavor bright and the texture just right.
- Olive oil: A good quality extra virgin adds richness and a subtle peppery note to both sauce and dumplings.
- Garlic: Freshly minced to give that punchy aroma that’s impossible to resist.
- Onion (or eschallot): Finely diced to melt into the sauce and dumpling mixture, adding sweetness and depth.
- Crushed tomatoes: Use a good brand or fresh ones if you can for an authentic Napoli sauce base.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
- Fresh basil: Keep the stems for simmering in the sauce and the leaves for the dumplings and garnish.
- Baby spinach: Lightly salted and squeezed dry for that perfect balance of taste and texture.
- Ricotta (dry type): This is crucial; too wet ricotta can make dumplings soggy and tough to shape.
- Eggs: Both whole and yolk are used to bind the dumplings, giving them a delicate yet firm structure.
- Parmesan cheese: Adds savory depth and helps with binding—don’t skimp on this!
- Flour: Just enough to hold the mixture together without making dumplings dense.
- Salt and pepper: To season taste throughout the dish, balancing fresh and savory notes.
Variations
I always enjoy switching things up based on what’s in season or what my family feels like eating. You can easily make this Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe your own by tweaking a few ingredients or cooking methods.
- Cheese Swap: I sometimes substitute part of the ricotta with fresh mozzarella for a gooier center – it’s delicious but use less egg to keep the shape.
- Greens Mix: You can add chopped kale or Swiss chard along with spinach for added nutrients and a slightly earthier flavor.
- Spicy Napoli: For a kick, toss in a pinch of red chili flakes to the sauce while it simmers; my husband loves this version.
- Gluten-Free: Swap regular flour for a gluten-free blend and be sure to check your ricotta is gluten-free as well.
How to Make Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe
Step 1: Start with the Napoli Sauce
Heat olive oil in a small pot over medium heat and gently sauté minced garlic and finely diced onion until they soften and become fragrant—about 3 minutes. This step builds the base flavor, so don’t rush. Then add crushed tomatoes, tomato paste, water, basil stem, sugar, salt, and pepper. Let it simmer gently for about 20 minutes, stirring occasionally, until it thickens nicely. You’ll find that letting the sauce mellow during this time creates that deep, fresh tomato flavor that makes everything sing.
Step 2: Prepare the Spinach for the Dumplings
Toss the baby spinach with salt in a large colander and let it sit for 20 minutes—this draws out moisture and juices. Then wrap the spinach in a clean tea towel and squeeze out every last drop of liquid. This prevents the dumplings from becoming watery and falling apart later. I learned this the hard way when my first batch was too soggy to handle!
Step 3: Sauté Garlic, Eschallot, and Spinach
Heat olive oil in a skillet and cook the minced garlic and finely chopped eschallot (or red onion) for about a minute until translucent. Add the chopped spinach and cook just until wilted—this quick sauté enhances flavor without losing bright color. Transfer this mixture to a large bowl and let it cool before mixing with the other Malfatti ingredients.
Step 4: Mix and Shape the Dumplings
Add ricotta, basil leaves (finely sliced), eggs, parmesan, flour, salt, and pepper to the spinach mixture. Stir well until everything is evenly combined. It should feel sticky but firm enough to shape. Using two dessert spoons, scoop about 1½ tablespoons of the mixture and shape each dumpling into an oval “football” shape by passing them between the spoons. Place formed dumplings on a paper-lined tray. You’ll get roughly 24 to 30 – perfect for sharing or saving leftovers!
Step 5: Cook the Dumplings in Boiling Water
Bring a large pot of salted water to boil. Gently drop 6 dumplings at a time into the water—they’ll sink initially but should float to the surface within two minutes, signaling they’re cooked through. Scoop them out with a slotted spoon, placing them on paper towels to drain. This gentle poaching cooks them perfectly without breaking apart.
Step 6: Bake with Napoli Sauce
Preheat your oven to 180°C (350°F). Pour the Napoli sauce into a baking dish, then arrange the cooked dumplings on top. Drizzle a bit of extra virgin olive oil over everything. Bake for 15 minutes until the dumplings get a slight golden blush on the surface. This step adds a beautiful finish and melds all the flavors together – you’ll notice the aroma wafting through the kitchen!
Pro Tips for Making Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe
- Drain Ricotta Thoroughly: I discovered squeezing ricotta in a cheesecloth removes excess moisture and makes shaping dumplings much easier.
- Use Two Spoons for Shaping: This trick keeps your hands clean and helps form neat, uniform dumplings faster than rolling by hand.
- Simmer Sauce Slowly: I always let my Napoli sauce simmer low and slow, stirring occasionally, which deepens the tomato flavor and mellows acidity.
- Don’t Overcrowd the Boiling Water: Cook dumplings in small batches; if they’re crowded, they can stick together or cook unevenly.
How to Serve Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe
Garnishes
I like to sprinkle extra finely grated Parmesan over the top just before serving for that salty, nutty contrast. Fresh torn basil leaves scattered on the dumplings add a pop of color and freshness that instantly brightens the dish. Sometimes I drizzle a little more good olive oil for that glossy, lush finish.
Side Dishes
This recipe stands beautifully on its own, almost like gnocchi, so I usually keep sides light. A crisp mixed green salad tossed with Italian or balsamic dressing complements the richness of the dumplings perfectly. Roasted seasonal veggies or a simple garlic bread also work wonderfully if you want to round out the meal.
Creative Ways to Present
For special occasions, I’ve served these dumplings layered in a shallow baking dish as a sort of lasagna, alternating with extra sauce and fresh mozzarella slices. Another favorite is plating them individually with a drizzle of basil pesto and a sprinkle of toasted pine nuts—makes for beautiful presentation and adds texture. It’s always fun to get creative when friends come over!
Make Ahead and Storage
Storing Leftovers
I usually store leftover dumplings and sauce separately in airtight containers in the fridge. The dumplings keep well for up to 3 days if you want to reheat later. Just be gentle when handling so they don’t break apart.
Freezing
If I’m making a big batch, I freeze the uncooked shaped dumplings on a parchment-lined tray until hard, then transfer them to freezer bags. This way, you can boil them straight from frozen without thawing! It’s a game-changer for quick dinners.
Reheating
To reheat, I cover leftovers with foil and warm in a 350°F oven until heated through, or gently poach frozen dumplings in boiling water until they float again. Microwaving can make them rubbery, so I avoid that method.
FAQs
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Can I use frozen spinach instead of fresh for this recipe?
Yes, you can use frozen spinach, but make sure it’s fully thawed and very well squeezed to remove excess water before mixing into the dumplings. Fresh spinach tends to give a brighter flavor and better texture, but frozen works in a pinch.
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What if I don’t have eschallots—can I use regular onions?
Absolutely! You can substitute eschallots with finely chopped red or yellow onions. Just sauté them gently so they don’t overpower the delicate flavors of the dish.
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How do I know when the dumplings are properly cooked?
The dumplings are done when they float to the surface of boiling water, usually about 2 minutes. This is a reliable indicator they’re cooked through without needing to cut into one.
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Can I make the Napoli sauce ahead of time?
Yes! The Napoli sauce actually tastes better after resting overnight as the flavors develop more fully. Just store it in the fridge in a sealed container and gently reheat before assembling the dish.
Final Thoughts
This Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe holds a special place in my heart because it combines the comfort of traditional Italy with the satisfaction of making something from scratch that everyone loves. I hope you give it a try and find the same joy I do in pulling together fresh ingredients into a meal that’s simple yet so flavorful. Next time you want to treat yourself or your family to something a little different but utterly delicious, this recipe will be waiting for you!
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Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Spinach Ricotta Dumplings, also known as Malfatti, are tender, savory dumplings made from ricotta, spinach, and fresh herbs. Served with a homemade Napoli tomato sauce, then baked to golden perfection, this rustic Italian dish is light yet flavorful—perfect as a comforting main course or elegant appetizer.
Ingredients
Napoli Sauce:
- 2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 onion, very finely diced
- 800g / 24 oz crushed tomato (or diced)
- 1 tbsp tomato paste
- 1/2 cup water
- 1 basil stem (leaves kept for the Malfatti)
- 1/2 tsp white sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Spinach for Malfatti:
- 300g / 10oz baby spinach (~6 tightly packed cups)
- 1/2 tsp salt
Malfatti:
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 eschallot (large), finely chopped (or 1/2 red onion)
- 500g / 1 lb ricotta (dry type, not wet and spreadable)
- 1/4 cup (lightly packed) basil leaves, finely sliced (use stem for sauce)
- 1 egg
- 1 egg yolk
- 1 cup parmesan, finely grated
- 1/2 cup plain / all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
Serving:
- 1/4 cup parmesan, finely grated
- Basil leaves, small (optional)
Instructions
- Saute garlic and onion: Heat the olive oil in a small pot or large skillet over medium heat. Add the finely minced garlic and diced onion and cook for about 3 minutes until the onion has softened and become translucent.
- Simmer Napoli Sauce: Add crushed tomatoes, tomato paste, water, basil stem, sugar, salt, and black pepper to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook, stirring occasionally, for 20 minutes until the sauce thickens but is not too runny.
- Prepare spinach: Toss baby spinach with 1/2 teaspoon salt in a large colander. Let it sit for 20 minutes to sweat out excess water. Then, roll the spinach tightly in a clean tea towel and squeeze firmly to remove as much liquid as possible. Roughly chop the spinach and set aside.
- Sauté garlic, eschallot, and spinach: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced garlic and chopped eschallot, sauté for 1 minute until translucent. Add the chopped spinach and cook briefly until just wilted. Transfer this mixture to a large bowl and allow it to cool.
- Mix Malfatti dough: Into the cooled spinach mixture, add dry ricotta, sliced basil leaves, whole egg, egg yolk, grated parmesan, flour, salt, and pepper. Mix thoroughly to combine into a slightly wet but manageable dough that will hold its shape when formed.
- Form dumplings: Using two dessert spoons, scoop about 1 1/2 tablespoons of the mixture and use the spoons to shape it into a quenelle (football shape). Place the formed dumplings on a paper-lined tray. You should get approximately 24-30 dumplings.
- Boil dumplings: Bring a large pot of salted water to a rolling boil. Carefully add about 6 dumplings at a time to the boiling water. Cook for 2 minutes or until the dumplings float to the surface. Remove with a slotted spoon and place on a paper towel-lined tray to drain. Repeat with remaining dumplings.
- Preheat oven: Set your oven to 180°C / 350°F to preheat while assembling the dish.
- Assemble for baking: Pour the cooked Napoli sauce into a baking dish. Arrange the boiled Malfatti dumplings evenly on top. Drizzle with extra virgin olive oil over the dumplings.
- Bake: Bake in the preheated oven for 15 minutes or until the Malfatti have developed a delicate golden blush on their surface.
- Serve: Sprinkle the baked dumplings with extra grated parmesan and garnish with small basil leaves. Serve immediately as a main course, accompanied by a leafy green salad with Italian or balsamic dressing. No additional starch side dish is necessary.
Notes
- If your ricotta is too wet, drain it in a fine sieve or wrap it in a clean kitchen towel and squeeze out excess moisture to prevent the Malfatti from being too soft and difficult to shape.
- The spinach must be well-drained after sweating to avoid excess liquid affecting the dough consistency.
- Do not overcook the dumplings in boiling water; they only need to float to the surface to be ready for baking.
- These dumplings are similar to gnocchi but lighter and served with a fresh tomato sauce.
- Use dry ricotta cheese rather than spreadable, wet ricotta for best results.
Nutrition
- Serving Size: 1/4 of recipe (approx. 6-7 dumplings with sauce)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 135 mg
