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Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) Recipe

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Malfatti are delicate Italian dumplings made with spinach and ricotta, cooked in a rich Napoli tomato sauce and finished with a golden bake under parmesan. This comforting dish combines tender, flavorful dumplings with a vibrant, homemade sauce for a classic Italian meal perfect for family dinners or special occasions.

Ingredients

Napoli Sauce

  • 2 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/2 onion, very finely diced
  • 800g / 24 oz crushed tomato (or diced)
  • 1 tbsp tomato paste
  • 1/2 cup water
  • 1 basil stem (leaves kept for the Malfatti)
  • 1/2 tsp white sugar
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Malfatti Dumplings

  • 300g / 10oz baby spinach (~6 tightly packed cups)
  • 1/2 tsp salt (for spinach)
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 1 eschallot (large), finely chopped (or 1/2 red onion)
  • 500g / 1 lb ricotta (dry type, not wet and spreadable)
  • 1/4 cup lightly packed basil leaves, finely sliced (use stem for sauce)
  • 1 egg
  • 1 egg yolk
  • 1 cup parmesan, finely grated
  • 1/2 cup plain / all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup parmesan, finely grated (for topping)
  • Basil leaves, small (optional, for garnish)

Instructions

  1. Make Napoli Sauce: Heat 2 tbsp olive oil in a small pot or large skillet over medium heat. Add the finely minced garlic and diced onion, sauté for about 3 minutes until the onion softens.
  2. Simmer sauce: Add the crushed tomato, tomato paste, water, basil stem, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally until the sauce thickens and is no longer runny.
  3. Prepare spinach: Toss baby spinach with 1/2 tsp salt in a large colander and leave to sweat for 20 minutes. Then roll it up in a clean tea towel and squeeze tightly to remove excess liquid. Roughly chop the spinach.
  4. Sauté aromatics and spinach: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add minced garlic and chopped eschallot, cooking about 1 minute until translucent. Add the chopped spinach and cook just until wilted. Transfer mixture to a large bowl and let it cool.
  5. Prepare Malfatti mixture: Add dry ricotta, finely sliced basil leaves, egg, egg yolk, 1 cup grated parmesan, flour, salt, and pepper to the cooled spinach mixture. Mix well to combine—the mixture will be moist but should hold shape when formed.
  6. Form dumplings: Using two dessert spoons, scoop about 1 1/2 tablespoons of mixture and shape into small football-shaped dumplings (quenelles) using the spoons. Place them on a paper-lined tray. This recipe yields roughly 24-30 dumplings.
  7. Boil dumplings: Bring a large pot of water to a boil. Carefully drop 6 dumplings at a time into the boiling water. Cook for 2 minutes until they float to the surface. Remove with a slotted spoon and set on a paper towel-lined tray. Repeat until all dumplings are cooked.
  8. Preheat oven: Set your oven to 180°C / 350°F.
  9. Assemble dish for baking: Pour the prepared Napoli sauce into a baking dish, then arrange the cooked Malfatti on top. Drizzle with extra virgin olive oil.
  10. Bake Malfatti: Bake in the preheated oven for 15 minutes or until the tops have a faint golden blush.
  11. Serve: Sprinkle with remaining parmesan and torn basil leaves if desired. Serve warm in bowls as a standalone dish, ideally accompanied by a fresh leafy green salad with Italian or balsamic dressing.

Notes

  • Use dry ricotta for best results; if wet ricotta is used, drain by placing in cheesecloth and squeezing out excess moisture to prevent dumplings from falling apart.
  • Using both whole egg and an extra egg yolk helps bind the mixture and enriches the flavor and texture.
  • Baking the Malfatti after boiling adds a subtle golden texture and enhances flavors, but if preferred, they can be served immediately after boiling with sauce.
  • Spinach must be well drained and squeezed dry to avoid excess moisture which can prevent dumplings from holding their shape.
  • No additional starchy side is needed as the Malfatti acts like gnocchi; a simple green salad perfectly complements this dish.

Find it online: https://recipeplenty.com/malfatti-italian-spinach-ricotta-dumplings-in-napoli-sauce-recipe/