If you’re craving a cozy, authentic Italian meal that tastes like it was made in a sunlit kitchen in Tuscany, look no further than Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce. These tender, green-hued dumplings combine fresh spinach and creamy ricotta for a silky, flavorful bite, all perfectly complemented by a vibrant, rich Napoli tomato sauce. Whether you’re a seasoned pasta lover or just exploring Italian cuisine, this comforting dish delivers on taste, texture, and heartwarming satisfaction.
Why You’ll Love This Recipe
- Freshness in Every Bite: Spinach and ricotta blend creates a bright, creamy texture that’s both nutritious and delicious.
- Simple Ingredients, Big Flavor: Minimal, fresh ingredients make this an easy yet impressive dish to prepare any day of the week.
- Versatile Meal: Great for weeknight dinners or a special occasion, and easily pairs with different sides and garnishes.
- Authentic Italian Comfort: This traditional recipe brings the true taste of Italy straight to your kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to letting the flavors of Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce shine through. Each component plays an essential role—whether it’s the ricotta’s creaminess or the Napoli sauce’s vibrant tomato tang.
- Fresh Spinach: Adds bright color and a mild earthiness that balances the ricotta’s richness.
- Ricotta Cheese: Provides a creamy, smooth base that makes the dumplings tender and light.
- Parmesan Cheese: Incorporates a salty, nutty depth enhancing the overall flavor.
- All-Purpose Flour: Helps bind the dumplings but use sparingly for lightness.
- Egg: Acts as a natural binder giving structure without heaviness.
- Garlic & Onion: Aromatics finely diced to infuse the Napoli sauce with classic Italian fragrance.
- San Marzano Tomatoes: The star of the Napoli sauce, these tomatoes deliver a sweet, balanced acidity.
- Olive Oil: Adds richness to both the dumplings and sauce while infusing subtle fruity notes.
- Fresh Basil: Used at the end for a burst of freshness and signature Italian aroma.
- Salt & Pepper: Basic seasonings to elevate every ingredient’s natural taste.
Variations for Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce
This recipe is a fantastic base that you can easily tweak to suit your dietary needs or explore new flavors. Customization is part of the fun!
- Gluten-Free Version: Substitute regular flour with a gluten-free blend for a celiac-friendly dish.
- Vegan Twist: Use plant-based ricotta and skip the egg—add a tablespoon of flaxseed meal mixed with water for binding.
- Cheese Variations: Try adding mozzarella or pecorino for a different cheese profile in the dumplings.
- Herb Infusions: Mix in fresh mint, parsley, or chives into the dumpling dough for extra herbaceous notes.
- Spicy Napoli Sauce: Add crushed red pepper flakes or chopped chili to the sauce if you like a bit of heat.
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How to Make Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce
Step 1: Prepare the Spinach
Wash the fresh spinach leaves thoroughly and blanch them in boiling water for one to two minutes, then transfer to an ice bath to stop cooking. Squeeze out excess moisture and finely chop the spinach to ensure the dumplings stay tender and not watery.
Step 2: Make the Dumpling Dough
In a large bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, a lightly beaten egg, and a pinch of salt and pepper. Slowly add all-purpose flour, folding it in just until the dough holds together gently without becoming tough. The goal is a soft, slightly sticky dough.
Step 3: Shape the Malfatti
With floured hands, scoop small portions of the dough and gently roll or shape into irregular oval forms. The word “malfatti” translates to “poorly made,” reflecting the rustic, handmade charm of these dumplings.
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle boil, then drop in the malfatti in batches. They are done when they float to the surface, usually after about 2-3 minutes. Remove with a slotted spoon and set aside.
Step 5: Prepare the Napoli Sauce
Heat olive oil in a skillet over medium heat, sauté finely minced garlic and onion until translucent. Add crushed San Marzano tomatoes, salt, pepper, and a pinch of sugar to balance acidity. Let simmer gently for 20 minutes, stirring occasionally, then finish with fresh basil leaves.
Step 6: Combine and Serve
Gently toss the cooked malfatti with the warm Napoli sauce, letting the sauce cling to the dumplings perfectly. Serve immediately for the best taste experience.
Pro Tips for Making Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce
- Don’t Overmix Dough: Mix just until combined to keep dumplings light and tender rather than dense.
- Drain Spinach Well: Excess water makes dough soggy, so squeeze spinach thoroughly before mixing.
- Use Fresh Ingredients: Quality ricotta and San Marzano tomatoes make a huge difference in flavor.
- Test First Dumpling: Cook one piece to check texture, adjusting flour or egg as needed.
- Simmer Sauce Low and Slow: Slow cooking enhances sweetness and depth of Napoli sauce.
- Keep Dumplings Warm: If cooking in batches, place cooked malfatti in a bowl covered with foil to stay warm.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce
Garnishes
Top your malfatti with a sprinkle of freshly grated Parmesan or Pecorino Romano, a drizzle of high-quality extra virgin olive oil, and a few torn basil leaves to enhance aroma and appearance.
Side Dishes
Classic Italian side dishes like a crisp green salad with lemon vinaigrette, garlic roasted vegetables, or crunchy toasted bread complement the softness of malfatti beautifully.
Creative Ways to Present
Serve malfatti in rustic ceramic bowls for a homestyle feel, or plate individually with a dollop of ricotta and fresh herbs as an elegant starter. A splash of chili oil can add a modern spicy kick for adventurous palates.
Make Ahead and Storage
Storing Leftovers
Store cooked malfatti in an airtight container in the refrigerator for up to two days. Keep the sauce separate to avoid softening the dumplings overnight.
Freezing
Freeze uncooked malfatti on a baking sheet lined with parchment paper, then transfer to a freezer bag once solid. They can be cooked directly from frozen, just add an extra minute to the boiling time.
Reheating
Reheat leftover cooked malfatti gently in a skillet with some of the Napoli sauce over low heat, or microwave with a splash of water or sauce to prevent drying out.
FAQs
What does “Malfatti” mean?
“Malfatti” means “poorly made” in Italian and refers to the rustic, irregular shape of these dumplings, reflecting their homemade charm and texture.
Can I use frozen spinach for this recipe?
Yes, but make sure to thaw and squeeze out all excess moisture to prevent soggy dough and maintain the right consistency for your dumplings.
How long do I cook Malfatti dumplings?
They usually cook quickly and are done when they float to the surface, typically in 2 to 3 minutes.
What is Napoli sauce?
Napoli sauce is a simple Italian tomato sauce made from San Marzano tomatoes, garlic, onion, olive oil, and fresh basil—it’s fresh, fragrant, and slightly sweet.
Can I prepare the dough ahead of time?
Absolutely! You can make the dough in advance and keep it refrigerated for up to 24 hours before shaping and cooking the dumplings.
Final Thoughts
Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce is a true celebration of simple, fresh ingredients coming together to create a dish that’s comfortingly familiar yet full of zest and life. It’s a perfect recipe to make your weeknights special or impress guests with authentic Italian flavor. Don’t wait to try it—once you’ve tasted these tender, soul-satisfying dumplings wrapped in luscious Napoli sauce, you’ll be hooked for good!
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Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce is a cozy and authentic Italian dish featuring tender, green spinach and creamy ricotta dumplings paired with a vibrant, rich Napoli tomato sauce. This recipe offers a fresh, flavorful, and comforting meal that brings the true taste of Italy to your kitchen with simple ingredients and a rustic charm.
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
Garnishes & Serving
- Freshly grated Parmesan or Pecorino Romano cheese
- Extra virgin olive oil drizzle
- Fresh torn basil leaves
Instructions
- Prepare the Spinach: Wash fresh spinach thoroughly and blanch it in boiling water for 1-2 minutes. Immediately transfer to an ice bath to halt cooking. Squeeze out all excess moisture and finely chop the spinach to avoid watery dough and ensure tender dumplings.
- Make the Dumpling Dough: In a large bowl, combine ricotta cheese, chopped spinach, grated Parmesan, beaten egg, salt, and pepper. Gradually add all-purpose flour, folding it gently until the dough just holds together but remains soft and slightly sticky. Avoid overmixing to keep dumplings light.
- Shape the Malfatti: With floured hands, scoop small portions of dough and shape them into irregular oval dumplings. The rustic, imperfect shape is traditional and reflects the name “malfatti,” meaning “poorly made.”
- Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Add malfatti in batches and cook for 2-3 minutes, or until they float to the surface. Remove dumplings with a slotted spoon and set aside, keeping them warm.
- Prepare the Napoli Sauce: Heat olive oil in a skillet over medium heat. Sauté minced garlic and onion until translucent and fragrant. Add crushed San Marzano tomatoes, salt, pepper, and a pinch of sugar. Simmer gently for 20 minutes, stirring occasionally, and finish by stirring in fresh basil leaves.
- Combine and Serve: Toss the cooked malfatti gently with the warm Napoli sauce to coat. Serve immediately topped with freshly grated Parmesan or Pecorino, a drizzle of extra virgin olive oil, and torn basil leaves for aroma and presentation.
Notes
- Don’t overmix the dough to keep dumplings tender and light.
- Drain spinach thoroughly to prevent soggy dough.
- Use high-quality ricotta and San Marzano tomatoes for the best flavor.
- Test-cook the first dumpling to adjust texture by adding more flour or egg if necessary.
- Simmer Napoli sauce low and slow to enhance depth and sweetness.
- Keep cooked dumplings warm by covering them in a bowl with foil if cooking in batches.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Boiling and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 85 mg