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
Scale
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.
