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Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce

Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce


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  • Author: Olivia
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • 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

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

Garnishes & Serving

  • Freshly grated Parmesan or Pecorino Romano cheese
  • Extra virgin olive oil drizzle
  • Fresh torn basil leaves

Instructions

  1. 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.
  2. 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.
  3. 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.”
  4. 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.
  5. 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.
  6. 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