If you adore classic Italian flavors with a twist of comfort, then you simply must try this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe. These tender, fluffy dumplings made from spinach and ricotta cheese bring a light, delicate texture that pairs beautifully with the rich, vibrant Napoli sauce. The result is a dish that feels both rustic and refined, a true celebration of simple ingredients elevated to a memorable meal that’s perfect for family dinners or impressing guests.
Ingredients You’ll Need
The magic of this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe lies in its straightforward ingredients. Each one plays a crucial role in balance— the fresh spinach adds bright color and earthiness, ricotta cheese gives creaminess without heaviness, and the Napoli sauce offers a fresh tomato sweetness with herby undertones. Together, they create a harmony that’s comforting yet elegant.
- 250g fresh spinach: Provides vibrant color and mild, fresh flavor—make sure it’s well drained to avoid soggy dough.
- 250g ricotta cheese: The creamy base for the dumplings that keeps them light and tender.
- 50g grated Parmesan cheese: Adds a nutty, salty depth to the dumpling mixture and garnish.
- 1 lightly beaten egg: Acts as a gentle binder without weighing down the batter.
- 50g all-purpose flour: Used sparingly to hold the dumplings together while maintaining their softness.
- Salt & pepper, to taste: Essential seasonings that brighten every component.
- Olive oil, for richness: Optional in the dough, plus 2 tbsp for the sauce to add silkiness and enhance flavors.
- 2 cloves garlic, finely minced: Provides aromatic depth in the Napoli sauce.
- 1 small onion, finely diced: Offers sweetness and body to the sauce base.
- 400g canned crushed San Marzano tomatoes: Key to that authentic, vibrant Napoli sauce flavor.
- Pinch of sugar (optional): Balances acidity in the tomato sauce to round out the taste.
- Fresh basil leaves, a handful: Adds fresh herbal brightness both cooked into the sauce and as a garnish.
- Freshly grated Parmesan or Pecorino Romano cheese: For sprinkling on top to finish the dish beautifully.
- Extra virgin olive oil drizzle: Enhances the final presentation and flavor complexity.
- Fresh torn basil leaves: A final aromatic touch that makes the dish pop visually and flavor-wise.
How to Make Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Step 1: Prepare the Spinach
Start by washing the fresh spinach thoroughly to remove any grit. Blanch it quickly in boiling water for just 1 to 2 minutes—this softening step makes the spinach tender and vibrant green. Immediately plunge it into an ice bath to stop the cooking and preserve that brightness. Then squeeze out every bit of excess water; this is key so the dumpling dough doesn’t turn watery. Finely chop the spinach to ensure an even, tender texture in the dumplings.
Step 2: Make the Dumpling Dough
In a large bowl, combine the ricotta cheese, finely chopped spinach, grated Parmesan, and the lightly beaten egg. Season with salt and pepper to your taste. Gradually add the flour, folding it in gently to create a soft, slightly sticky dough. The trick is not to overmix—this keeps the dumplings fluffy and light rather than dense. The dough should just hold together when you scoop it up, a little rustic and tender to the touch.
Step 3: Shape the Malfatti
With hands dusted lightly in flour to prevent sticking, take small portions of the dough and shape them into slightly oval dumplings. Don’t worry about perfection! The name “malfatti” translates to “poorly made,” so a rustic, imperfect shape is authentic and charming. This handmade look makes each bite feel special and lovingly prepared.
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle boil, then carefully add the malfatti in small batches. Let them cook for 2 to 3 minutes or until they float to the surface, which signals they are perfectly cooked. Use a slotted spoon to remove them, placing them on a warm plate to keep cozy while you prepare the sauce.
Step 5: Prepare the Napoli Sauce
Heat olive oil in a skillet over medium heat, then add the finely diced onion and minced garlic. Sauté gently until fragrant and translucent, releasing that beautiful aroma that fills the kitchen. Pour in the crushed San Marzano tomatoes, followed by salt, pepper, and a pinch of sugar to balance any acidity in the tomatoes. Let the sauce simmer gently for about 20 minutes, stirring occasionally to meld the flavors beautifully. Just before turning off the heat, stir in fresh basil leaves to infuse the sauce with herbal brightness.
Step 6: Combine and Serve
Gently toss the cooked malfatti in the warm Napoli sauce so each dumpling is perfectly coated with that luscious, herby tomato goodness. Plate them immediately and finish with a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese. A light drizzle of extra virgin olive oil and some torn fresh basil leaves on top will elevate both flavor and presentation, making this dish simply irresistible.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Garnishes
Fresh torn basil leaves add a pop of color and bright herbal aroma that perfectly complements the rich tomato sauce. A final sprinkle of grated Parmesan or Pecorino Romano cheese adds a salty, nutty crunch that enhances every mouthful. For an elegant touch, drizzle a little extra virgin olive oil over the top to add silkiness and depth.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with a simple mixed green salad dressed with lemon vinaigrette or a rustic loaf of crusty Italian bread to soak up any extra sauce. For a heartier meal, serve alongside roasted vegetables or a light caprese salad to keep the Italian theme vibrant and fresh.
Creative Ways to Present
Serve the malfatti nestled in shallow white bowls to showcase their soft green hue against the rich red Napoli sauce. For a festive gathering, arrange the dumplings on a large platter garnished with fresh basil and grated cheese, encouraging guests to serve themselves. You might even sprinkle toasted pine nuts or crushed chili flakes on top for an unexpected texture or heat element, taking this traditional recipe to a new level of deliciousness.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe, store them in an airtight container in the refrigerator. It’s best to keep the dumplings and sauce separate to maintain the dumplings’ delicate texture. They’ll stay fresh for up to 2 days, ready to be enjoyed again with minimal effort.
Freezing
You can freeze the uncooked malfatti before boiling. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container, where they keep for up to 2 months. When ready to cook, drop them frozen into boiling water and cook until they float, slightly extending the cooking time.
Reheating
To reheat cooked malfatti, warm the Napoli sauce gently in a skillet and add the dumplings, cooking over low heat for a few minutes until heated through. Avoid microwaving if possible, as gentle reheating preserves the dumplings’ soft texture and prevents them from becoming rubbery.
FAQs
What does “malfatti” mean?
“Malfatti” means “poorly made” in Italian. The name refers to the rustic, imperfect shape of these dumplings, which is part of their charm and tradition.
Can I use frozen spinach instead of fresh?
While fresh spinach is ideal for its color and texture, frozen spinach can be used as a shortcut. Be sure to thaw it completely and squeeze out all excess moisture to avoid watery dough.
Is it possible to make this dish gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that behaves similarly. You might need to adjust the amount slightly to get the right dough consistency.
Can I prepare the dough ahead of time?
You can mix the dough up to a day in advance and keep it covered in the refrigerator. Bring it to room temperature before shaping and cooking the malfatti for the best results.
What’s the best way to reheat leftovers without losing texture?
The gentlest method is to warm the sauce on the stove and add the malfatti to heat through slowly. Avoid microwaving, which can dry out or toughen the dumplings.
Final Thoughts
This Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe is a heartfelt hug on a plate, combining fresh ingredients into a dish that’s both comforting and elegant. Whether you’re cooking for a special occasion or a cozy weeknight meal, these dumplings bring a little Italian magic to your table. I encourage you to try it, savor the handmade tradition, and share it with those you love—it’s truly a recipe to treasure.
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Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Enjoy a classic Italian comfort dish with these delicate Malfatti spinach and ricotta dumplings served in a rich, homemade Napoli tomato sauce. This recipe balances creamy ricotta and tender spinach dumplings with a vibrant, flavorful sauce made from San Marzano tomatoes, garlic, and fresh basil, perfect for a hearty yet elegant meal.
Ingredients
Dumplings
- 250g fresh spinach
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 lightly beaten egg
- 50g all-purpose flour (use sparingly)
- Salt & pepper, to taste
- Olive oil, for richness (optional in dough)
Napoli Sauce
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 small onion, finely diced
- 400g canned crushed San Marzano tomatoes
- Salt & pepper, to taste
- Pinch of sugar (optional, to balance acidity)
- Fresh basil leaves, a handful
To Serve
- Freshly grated Parmesan or Pecorino Romano cheese
- Extra virgin olive oil drizzle
- Fresh torn basil leaves
Instructions
- Prepare the Spinach: Wash the fresh spinach thoroughly and blanch it in boiling water for 1-2 minutes until wilted. Immediately transfer the spinach to an ice bath to halt cooking and preserve its vibrant green color. Once cooled, squeeze out all excess moisture and finely chop the spinach to prevent the dumpling dough from becoming watery and ensure tender malfatti.
- Make the Dumpling Dough: In a large bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, and beaten egg. Season with salt and pepper to taste. Gradually fold in the all-purpose flour, mixing gently until the dough just holds together but remains soft and slightly sticky. Avoid overmixing to maintain light and delicate dumplings.
- Shape the Malfatti: Dust your hands with a little flour and scoop small portions of dough. Shape these into rustic, irregular oval dumplings—the traditional “malfatti” or ‘poorly made’ shape, which gives them a charming homemade appearance.
- Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Add the dumplings in batches, cooking them for 2-3 minutes, or until they float to the surface. Remove them carefully with a slotted spoon and set aside, keeping them warm until serving.
- Prepare the Napoli Sauce: Heat olive oil in a skillet over medium heat. Sauté the finely minced garlic and diced onion until they become translucent and fragrant. Add the crushed San Marzano tomatoes, season with salt, pepper, and a pinch of sugar to balance the acidity. Let the sauce simmer gently for about 20 minutes, stirring occasionally. Finish by stirring in fresh basil leaves for aromatic freshness.
- Combine and Serve: Gently toss the cooked malfatti with the warm Napoli sauce, coating each dumpling thoroughly. Serve immediately, topping with freshly grated Parmesan or Pecorino Romano cheese, a drizzle of extra virgin olive oil, and scattered torn basil leaves for an inviting aroma and presentation.
Notes
- Be sure to squeeze out as much water as possible from the spinach to prevent soggy dumplings.
- The name “malfatti” means “poorly made,” so don’t worry about making perfectly shaped dumplings; rustic shapes are traditional.
- If the dough feels too sticky, add a little more flour, but use sparingly to keep dumplings tender.
- Use high-quality canned San Marzano tomatoes for an authentic and rich Napoli sauce flavor.
- The pinch of sugar in the sauce helps balance the acidity of the tomatoes but can be omitted if desired.
- Serve malfatti immediately after cooking for the best texture and flavor.
