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Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce

Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce
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A comforting and authentic Italian classic, Malfatti are tender spinach and ricotta dumplings served with a vibrant homemade Napoli tomato sauce. This vegetarian dish offers a perfect balance of creamy, fresh, and tangy flavors, ideal for family dinners or special occasions.

Ingredients

Scale

Dumplings

  • 250g fresh spinach
  • 250g ricotta cheese
  • 50g grated Parmesan cheese
  • 1 egg
  • 100g all-purpose flour (or gluten-free flour blend for gluten-free option)
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil (optional, small amount for richness in dough)

Napoli Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 400g canned tomatoes (whole or crushed)
  • 5–6 fresh basil leaves
  • Salt, to taste
  • Black pepper, to taste

Garnishes (Optional)

  • Extra grated Parmesan or Pecorino cheese
  • Fresh basil leaves

Instructions

  1. Prepare the Spinach: Thoroughly wash the fresh spinach and blanch it in boiling water for about 2 minutes until just wilted. Drain well and squeeze out as much water as possible to prevent soggy dumplings.
  2. Make the Dumpling Mixture: In a bowl, combine the drained spinach with ricotta, grated Parmesan, egg, and a pinch of salt and pepper. Gradually mix in the flour gently until the mixture holds together but remains soft and workable.
  3. Shape the Malfatti Dumplings: Using two spoons or your hands, scoop small portions of the dough and gently drop them into a pot of boiling salted water. Work in batches to avoid overcrowding.
  4. Cook the Dumplings: Boil the dumplings until they float to the surface, then let them cook an additional 1-2 minutes. Remove them carefully with a slotted spoon.
  5. Prepare the Napoli Sauce: In a pan, heat olive oil over medium heat. Sauté finely chopped garlic and onion until fragrant and translucent. Add canned tomatoes, fresh basil, salt, and pepper. Simmer gently, stirring occasionally, until the sauce thickens and flavors meld.
  6. Combine and Serve: Add the cooked Malfatti dumplings to the skillet with the Napoli sauce and toss gently to coat evenly. Serve hot, garnished with extra Parmesan and fresh basil leaves.

Notes

  • Drain Spinach Thoroughly: Excess moisture can ruin dumpling texture; squeeze out every bit of water before mixing.
  • Don’t Overmix the Dough: Mix ingredients gently to keep dumplings light and tender.
  • Use Fresh Ingredients: Fresh cheese and herbs significantly enhance flavor and authenticity.
  • Simmer Sauce Low and Slow: Cooking sauce gently develops richer, sweeter flavors without bitterness.
  • Test One Dumpling First: Boil one dumpling initially to check seasoning and consistency before cooking the full batch.

Nutrition

Find it online: https://easyfoodflash.com/malfatti-italian-spinach-ricotta-dumplings-with-napoli-sauce/