Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce)
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
4 - 5 people
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Calories
503 kcal
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Course
Main Course
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Cuisine
Italian
Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce)
Description
Malfatti, traditional Italian spinach ricotta dumplings, rely on dry ricotta to provide a crumbly consistency that holds together well when mixed with sautéed spinach, garlic, eschallot, basil, eggs, parmesan, and flour. The cooking method includes baking the dumplings partially to develop a delicate crust without drying them out. Sautéing the spinach with aromatics concentrates its flavor while removing excess moisture.
The Napoli sauce accompanying the dumplings is made by slow-simmering crushed tomatoes with garlic, onion, tomato paste, basil stems, sugar, salt, and pepper over 20 minutes to achieve a fairly thick consistency. This fresh sauce complements the delicate dumplings well, tying the dish together with acidity and herb notes.
The dish is typically served sprinkled with parmesan and optional fresh basil. It fits as a filling main course or a hearty appetizer depending on portion size. Storage options include assembling in advance before baking and refrigerated leftovers keeping well for days, reheated gently to avoid drying.
Specific ricotta type is essential; vacuum-sealed dry ricotta ensures proper texture. Wet or spreadable ricotta requires draining to avoid overly soft dumplings. The recipe offers substitution notes for frozen spinach and tips on reusing excess egg whites.
Ingredients
Napoli Sauce:
- 2 tbsp olive oil
- 2 garlic finely minced, cloves
- 1/2 onion , very finely diced
- 800g / 24 oz crushed tomato (or diced)
- 1 tbsp tomato paste
- 1/2 cup water
- 1 basil leaves kept for the Malfatti, stem
- 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, Note 4)
- 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 cheese must be dry type, not wet and spreadable, Note 1
- 1/4 cup basil leaves use stem for sauce, lightly packed, finely sliced
- 1 egg (Note 2)
- 1 egg Note 2, yolk
- 1 cup parmesan , finely grated
- 1/2 cup flour , plain / all-purpose
- 1/2 tsp salt
- 1/2 tsp black pepper
Serving:
- 1/4 cup parmesan , finely grated
- basil small (optional, leaves
Instructions
Napoli Sauce:
- Saute garlic and onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
- Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.
Malfatti:
- Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water (wet ricotta makes Malfatti hard to shape and cook!)
- Sweat spinach: Toss spinach with 1/2 tsp salt in large colander. Leave for 20 minutes. Roll up in tea towel and squeeze tightly to remove excess liquid. Roughly chop.
- Sauté garlic, eschalot and spinach: Heat oil in a skillet over medium high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to large bowl, allow to cool.
- Malfatti mixture: Add ricotta and all remaining Malfatti ingredients into the bowl. Mix well to combine. It should be too wet to roll with hands without sticking, but still firm enough to shape into dumplings.
- Form dumplings: Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of mixture then shape into a football (quenelle) using the two spoons. Place on a paper-lined tray. You should get about 24-30.
- Boil dumplings: Bring a large pot of water to the boil, then carefully put 6 dumplings in. Cook for 2 minutes, they should float to the surface. Remove with slotted spoon on to paper towel lined tray. Repeat for remaining Malfatti.
Baking:
- Preheat oven to 180°C / 350°F.
- Assemble: Pour Napoli Sauce into a baking dish, then top with Malfatti. Drizzle with extra virgin olive oil.
- Bake 15 minutes or until the Malfatti has a faint blush of gold on the surface (Note 3).
- Serve! Sprinkle baked Malfatti with parmesan and basil leaves (tear large leaves). Spoon into bowls and served as-is. No starchy side is required, think of these as like gnocchi. Just add a leafy green salad with Italian Dressing or Balsamic Dressing!
Notes
- Use dry, crumbly ricotta such as those from vacuum-sealed 1kg baskets; avoid wet or spreadable ricotta for best dumpling texture.
- If ricotta is wet, drain by wrapping in tea towels and pressing overnight or squeezing to remove excess moisture.
- Adding one whole egg plus one yolk gives the right binding; extra egg whites can be used for other dishes.
- Be careful not to overbake the Malfatti to maintain moisture and tenderness.
- Frozen spinach thawed and well drained can substitute fresh spinach, but squeeze out water thoroughly.
- Prepare Malfatti up to assembly and refrigerate before baking; cooked leftovers keep for 3 days and reheat well in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503cal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 1601mg | 67% |
| Potassium | 1050mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 6852IU | 137% |
| Vitamin C | 34mg | 38% |
| Calcium | 623mg | 62% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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