Malfatti (Italian spinach ricotta dumplings) Recipe
Malfatti (Italian spinach ricotta dumplings) are like little pillows of happiness, wrapped in a luscious tomato sauce and finished with a crown of Parmesan. Their charming, “imperfect” shapes make them utterly inviting and every bite is a testament to the delicate balance of creamy ricotta, vibrant spinach, and nutmeg. This dish is one of those soulful Italian classics that feels both comforting and celebratory, perfect for gatherings yet approachable enough for a weeknight treat. If you’ve never tried making dumplings, malfatti will steal your heart with their rustic appeal and flavor-packed personality.
Ingredients You’ll Need
There’s something beautiful about the simplicity of the ingredients in malfatti (Italian spinach ricotta dumplings). Every item plays a vital role in the finished dish—from the creamy ricotta that gives these dumplings their softness, to the savory sautéed shallots that add depth. Don’t rush the ingredient prep; choosing quality and prepping carefully will make all the difference.
- Ricotta Cheese (500 g, well-drained): Absolutely essential for a creamy texture; be sure to drain it thoroughly to avoid a watery dough.
- Fresh Spinach (300 g, cooked and squeezed dry): The secret to that vibrant color and earthy, fresh flavor—squeeze out every last drop of water to keep your dumplings tender, not soggy.
- Egg & Egg Yolk (1 whole + 1 yolk): The glue that gently binds the mixture together for light, pillowy dumplings.
- Parmesan Cheese (¼ cup, finely grated + extra): Brings a rich, salty backbone and a beautifully golden finish when scattered on top.
- All-Purpose Flour (½ cup): Just enough to hold everything together without making the dumplings heavy—don’t be tempted to add more.
- Shallot (1, finely chopped): Offers a gentle, aromatic layer—much subtler than regular onion.
- Garlic Cloves (4, minced—divided): Two for the dumplings and two for the sauce, for that essential garlicky goodness.
- Salt & Ground Black Pepper (½ teaspoon each): Fundamental for balancing and amplifying the flavors.
- Nutmeg (pinch, ground): Classic with spinach and ricotta—just a hint for warmth.
- Olive Oil (2 tablespoons): Lends luscious body to the sauce and helps with sautéing.
- Onion (½, finely diced): Adds gentle sweetness to the tomato sauce base.
- Canned Crushed Tomatoes (800 g): A shortcut to a rich, rustic sauce—use high-quality for best results.
- Tomato Paste (1 tablespoon): Concentrates the flavor and gives body to the sauce.
- Water (½ cup): Loosens the sauce just enough for perfect baking.
- Fresh Basil (1 stem): Infuses the sauce with unmistakable Italian fragrance.
- Sugar (½ teaspoon): Balances acidity in the tomatoes.
- Extra Salt and Pepper (to taste): Finish to your liking as the sauce simmers.
How to Make Malfatti (Italian spinach ricotta dumplings)
Step 1: Prep the Spinach
Start by heating a splash of olive oil in a skillet over medium heat, then add the finely chopped shallot and two minced garlic cloves. Sauté until beautifully fragrant and soft, about a minute or two. Add the fresh spinach, cooking just until it wilts and deepens in color. Let it cool, then use your hands or a clean kitchen towel to squeeze out as much moisture as possible—this step is key for well-formed malfatti!
Step 2: Mix the Dumpling Dough
In a large mixing bowl, combine the cooled, chopped spinach with the well-drained ricotta cheese, ¼ cup of grated Parmesan, egg and extra yolk, flour, salt, pepper, and a pinch of nutmeg. Stir just until the dough comes together; overmixing will make the malfatti tough. The dough should feel very soft and barely hold its shape—embrace the rustic vibe!
Step 3: Shape the Malfatti
Using two spoons, scoop and shape the dough into rustic dumplings, roughly the size of a heaping tablespoon—aim for about 24. Don’t worry if they look uneven! Malfatti literally means “badly made,” and those rough edges soak up more sauce. Place them on a well-floured tray so they don’t stick while you finish the batch.
Step 4: Prepare the Tomato Sauce
While you prepare the dumplings, heat olive oil in a saucepan. Sauté the remaining garlic and onion gently until translucent. Stir in the crushed tomatoes, tomato paste, water, fresh basil stem, sugar, and a sprinkle of salt and pepper. Let the sauce simmer uncovered for 20 minutes, stirring now and then, until rich and thickened. Adjust seasoning to taste and discard the basil stem before using.
Step 5: Poach the Dumplings
Bring a large pot of salted water to a gentle boil. Carefully slide in a batch of malfatti using two spoons. Poach them for 2 to 3 minutes, or until they float to the surface—this is your magic signal that they’re done! Use a slotted spoon to transfer them to a plate, and work in batches to avoid overcrowding.
Step 6: Bake and Finish
Preheat your oven to 180°C (350°F). Spoon a generous layer of tomato sauce into a baking dish, nestle the poached malfatti on top, then drizzle with a bit of olive oil. Scatter extra grated Parmesan over everything. Bake for 15 minutes until bubbly and beginning to brown. Let them rest for a few minutes out of the oven, then shower with fresh basil right before serving.
How to Serve Malfatti (Italian spinach ricotta dumplings)
Garnishes
Malfatti (Italian spinach ricotta dumplings) are irresistible with just a hearty sprinkle of extra grated Parmesan and a handful of torn fresh basil. For a peppery kick, try a few twists of freshly ground black pepper just before serving. You can even drizzle a touch of good olive oil over the top to add shine and extra richness.
Side Dishes
Keep it classic with a simple green salad tossed in a lemony dressing or serve alongside slices of crusty, rustic Italian bread to soak up the sauce. Roasted seasonal vegetables or a chilled antipasto plate pair beautifully with the comforting flavors of malfatti, providing lovely color and variety for your table.
Creative Ways to Present
Presenting malfatti (Italian spinach ricotta dumplings) can be fun and elegant! Try baking and serving them in individual ramekins for a dinner party, or scatter roasted cherry tomatoes and extra basil for a splash of color. For a family-style feast, bring the whole bubbling dish straight from the oven to the table and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store malfatti (Italian spinach ricotta dumplings) in an airtight container in the refrigerator for up to three days. They hold their shape and flavor well, and the sauce only improves overnight.
Freezing
For longer storage, you can freeze the cooked dumplings by arranging them in a single layer on a tray, freezing until solid, and then transferring to a freezer bag. They keep for up to two months. Freeze the tomato sauce separately for best results.
Reheating
To reheat, place the dumplings (with sauce) in a baking dish, cover with foil, and warm in a 180°C (350°F) oven for 15-20 minutes. Alternatively, microwave individual portions until heated through—they’ll taste just as delightful as when fresh.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw the spinach completely, squeeze out all the excess liquid (this is crucial), and proceed as you would with fresh. It’s a great time-saving swap.
What if my dough is too wet to shape?
If your ricotta mixture feels too loose, add a bit more flour, a tablespoon at a time, but only enough to help the dough hold its shape. Overflouring can make the dumplings heavy, so add minimally and keep the mixture as light as possible.
Can I prepare malfatti (Italian spinach ricotta dumplings) ahead of time?
Definitely! You can shape the dumplings and store them (covered) in the refrigerator for up to half a day before cooking. This makes them ideal for entertaining or prepping in advance.
Do I need to bake the dumplings after boiling them?
Baking malfatti in tomato sauce brings everything together and lets the flavors meld, giving you irresistibly tender dumplings with golden edges. It’s highly recommended for the best texture and presentation.
What wines pair well with malfatti (Italian spinach ricotta dumplings)?
A crisp Italian white like Pinot Grigio or a light red, such as Chianti, complements the creamy, herby notes of the dumplings and the bright acidity of the tomato sauce beautifully.
Final Thoughts
There’s something truly special about gathering friends and family around a bubbling dish of malfatti (Italian spinach ricotta dumplings)—it’s Italian comfort at its most inviting. Give this recipe a try and let those charming, rustic dumplings bring a little extra joy and warmth to your kitchen.
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Malfatti (Italian spinach ricotta dumplings) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4–5 servings 1x
- Diet: Vegetarian
Description
Learn how to make Malfatti, delightful Italian spinach and ricotta dumplings, a comforting and flavorful dish that makes a perfect main course. These rustic dumplings are easy to prepare and pair wonderfully with a homemade tomato sauce.
Ingredients
For the Dumplings:
- 500 g ricotta cheese (well-drained)
- 300 g fresh spinach (washed, cooked, and squeezed dry)
- 1 whole egg plus 1 egg yolk
- ¼ cup finely grated Parmesan cheese (plus more for serving)
- ½ cup all-purpose flour
- 1 shallot finely chopped
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- pinch of ground nutmeg
For the Tomato Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves minced
- ½ onion finely diced
- 800 g canned crushed tomatoes
- 1 tablespoon tomato paste
- ½ cup water
- 1 stem fresh basil
- ½ teaspoon sugar
- salt and pepper to taste
Instructions
- Prepare the Spinach: Sauté shallot and garlic, add spinach, cook until wilted, cool, chop finely, and squeeze out excess moisture.
- Make the Dough: Combine spinach, ricotta, Parmesan, eggs, flour, salt, pepper, and nutmeg until a soft dough forms.
- Shape and Cook Dumplings: Form rustic dumplings, boil in salted water until they float, then remove.
- Prepare the Tomato Sauce: Sauté garlic and onion, add tomatoes, paste, water, basil, sugar, salt, and pepper. Simmer.
- Bake: Preheat oven, spread sauce in a dish, top with dumplings, drizzle with oil, and bake.
- Serve: Sprinkle with Parmesan and fresh basil before serving warm.
Notes
- Malfatti means “badly made” in Italian—rustic shapes are part of their charm.
- Ensure ricotta is well-drained to avoid a watery dough.
- Substitute thawed, squeezed-dry frozen spinach if fresh is unavailable.
- Pair with a simple salad or crusty bread for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling, Baking
- Cuisine: Italian
Nutrition
- Serving Size: ~5 dumplings with sauce
- Calories: 503
- Sugar: 10 g
- Sodium: 1601 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 151 mg
