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
Scale
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
