Description
Malfatti are soft, pillowy Italian dumplings made from ricotta and spinach, often compared to gnocchi. This comforting dish is perfect for a cozy meal, drizzled with melted butter and topped with Parmesan cheese for an authentic Italian flavor.
Ingredients
Scale
- 500g fresh spinach, washed and chopped
- 500g ricotta cheese, drained
- 1/2 cup all-purpose flour, plus extra for dusting
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional)
- 3 tbsp unsalted butter
- Freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the chopped spinach and cook for 2-3 minutes until wilted. Drain the spinach well, pressing out any excess water, then chop it finely.
- In a large mixing bowl, combine the ricotta cheese, flour, grated Parmesan, egg, salt, pepper, and nutmeg. Stir until the mixture is smooth and well combined.
- Add the cooked spinach to the ricotta mixture, mixing until fully incorporated. If the dough feels too sticky, add a little extra flour until it is manageable, but not too stiff.
- Lightly flour your hands and work surface. Take small portions of the dough and roll them into 1-inch balls. Gently flatten them into a slightly oval shape, resembling small dumplings.
- Carefully drop the malfatti into the boiling water, a few at a time. When they float to the surface, cook them for an additional 2-3 minutes. Remove them with a slotted spoon and set aside on a plate.
- In a separate pan, melt the butter over medium heat. Once melted, let it bubble for a minute or so until it starts to brown slightly. Drizzle the brown butter over the malfatti.
- Serve the malfatti immediately, topped with freshly grated Parmesan cheese and a drizzle of olive oil, if desired.
Notes
- Malfatti are best served immediately, but can be reheated gently in a pan with a bit of butter if needed.
- For a lighter version, you can use part-skim ricotta or substitute some of the ricotta with mascarpone cheese.
- If the dough is too wet to handle, add more flour, but be careful not to make it too dense.
- You can also top them with a tomato sauce or pesto for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg