Description

Discover a classic Italian comfort dish: Malfatti, the rustic spinach and ricotta dumplings baked in a vibrant Napoli tomato sauce. The name Malfatti literally means “badly formed,” a nod to their charmingly irregular shapes, yet each bite is creamy, flavorful, and satisfying. This recipe produces tender dumplings with a delicate spinach note, finished in a rich tomato sauce that complements the cheese and herbs. It’s ideal for a cozy family dinner, an impressive weekend meal, or any occasion when you want a slice of authentic Italian home cooking.

Ingredients

Napoli Sauce

• 2 tbsp olive oil
• 2 garlic cloves, finely minced
• 1/2 onion, finely diced
• 800g (24 oz) crushed tomatoes (or diced)
• 1 tbsp tomato paste
• 1/2 cup water
• 1 basil stem (reserve leaves for the dumplings)
• 1/2 tsp white sugar
• 3/4 tsp salt
• 1/2 tsp black pepper

Spinach

• 300g (10 oz) baby spinach (~6 tightly packed cups)
• 1/2 tsp salt

Malfatti Dumplings

• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• 1 large eschalot (or 1/2 red onion), finely chopped
• 500g (1 lb) ricotta (dry type)
• 1/4 cup basil leaves, finely sliced
• 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

To Serve

• 1/4 cup Parmesan, finely grated
• Small basil leaves (optional)

Instructions

1. Make the Napoli Sauce

1. Sauté aromatics: Heat 2 tbsp olive oil in a medium pot over medium heat. Add the minced garlic and diced onion, cooking about 3 minutes until the onion softens and becomes translucent.
2. Simmer: Stir in the crushed tomatoes, tomato paste, 1/2 cup water, basil stem, sugar, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and cook 15–20 minutes until the sauce thickens. Remove and discard the basil stem before using.

2. Prepare the Spinach

1. Wilt and drain: Place the baby spinach in a colander and toss with 1/2 tsp salt. Let sit 20 minutes to draw out moisture. Roll the spinach in a clean tea towel and squeeze firmly to remove as much liquid as possible. Roughly chop the squeezed spinach and set aside.

3. Make the Malfatti Mixture

1. Sauté garlic and eschalot: In a skillet, heat 1 tbsp olive oil over medium-high heat. Add the garlic and eschalot and cook about 1 minute until fragrant. Add the chopped spinach and cook just until warmed through and evenly mixed. Transfer to a bowl and cool slightly.
2. Combine: To the cooled spinach, add the ricotta, egg and extra yolk, grated Parmesan, flour, salt, pepper, and sliced basil. Mix until the mixture is uniform, slightly sticky yet firm enough to shape. Adjust flour sparingly if the mixture feels too loose.

4. Form the Dumplings

1. Scoop and shape: Use two spoons to portion about 1 1/2 tablespoons per dumpling, shaping them into small oval or football-like forms. Place the formed dumplings on a tray lined with parchment or paper towels.

5. Cook the Dumplings

1. Boil briefly: Bring a large pot of salted water to a gentle boil. Carefully add 6 dumplings at a time and cook about 2 minutes; they’re done when they float. Remove with a slotted spoon and drain on paper towels.

6. Bake with Sauce

1. Assemble: Preheat the oven to 180°C (350°F). Spread a layer of Napoli sauce in a baking dish and arrange the boiled dumplings on top. Drizzle with a little extra virgin olive oil.
2. Bake: Bake for 12–15 minutes until the tops of the dumplings develop a faint golden hue and the flavors meld.

7. Serve

1. Finish: Sprinkle with grated Parmesan and garnish with small basil leaves if desired. Serve immediately for best texture and flavor.

Notes

• Use dry ricotta: Excessly wet ricotta makes shaping difficult; drain or press ricotta if necessary.
• Dry the spinach thoroughly: Any remaining liquid will make the mixture too soft and wet the dumplings during cooking.
• Bake for texture: Boiling cooks the dumplings through, but a brief bake in the sauce develops a light crust and deeper flavor.

Cooking Tips

• Use freshly grated Parmesan for better melt and flavor.
• Do not overcrowd the pot when boiling—works in batches for even cooking.
• If the mixture is too soft, add a tablespoon of flour at a time until it holds shape.

Serving Suggestions

Serve Malfatti with a crisp green salad dressed simply with olive oil and lemon, or alongside crusty garlic bread. A light white wine like Pinot Grigio or a medium red such as Sangiovese pairs nicely.

Nutritional Information (Approximate per serving)

• Calories: 320 kcal
• Fat: 22 g
• Carbohydrates: 28 g
• Protein: 14 g
• Fiber: 6 g
• Vitamin A: ~30% DV
• Calcium: ~20% DV

Storage and Leftovers

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes. To freeze, flash-freeze the formed dumplings on a tray, transfer to a freezer bag, and store up to one month. Bake from frozen, adding a few extra minutes to cooking time.

Frequently Asked Questions

1. Can I use frozen spinach? Yes—thaw completely and squeeze out as much liquid as possible before using.
2. Substitute for ricotta? Well-drained cottage cheese or strained Greek yogurt can work, but flavor and texture will vary.
3. Make gluten-free? Replace the flour with a gluten-free all-purpose blend, adjusting amount to achieve the right consistency.
4. Difference from gnudi? Malfatti includes spinach; gnudi are typically ricotta-only dumplings.

Related Recipes

• Ultimate Cowboy Casserole — A hearty, satisfying meal perfect for any occasion.
• Sausage Balls — A tasty appetizer to accompany an Italian dinner.

Conclusion

These Malfatti are an approachable, comforting Italian dish that brings together tender ricotta dumplings, fresh spinach, and a bright Napoli sauce. They reward a bit of hands-on preparation with rich, homey flavor. Try this recipe, adapt the herbs and cheese to your taste, and enjoy a homemade classic that’s both simple and special.