If you have ever dreamed of savoring a dish that feels like a warm hug from Italy, the Malfatti (Italian Spinach Ricotta Dumplings with Napoli Sauce) Recipe is exactly what your kitchen needs. These delicate, pillowy dumplings made from fresh spinach and creamy ricotta cheese bathed in a vibrant homemade Napoli sauce will delight your taste buds with every bite. This recipe is a celebration of simple, wholesome ingredients coming together in perfect harmony, delivering an authentic yet approachable Italian experience to your table.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward but crucial for achieving that classic Italian flavor and perfect texture. From fresh spinach to fragrant basil, each component enhances the dish’s balance of freshness, creaminess, and warmth.
- Olive oil: A fundamental base for sautéing and adding richness without overpowering flavors.
- Garlic (2 cloves, minced): Infuses the sauce with a fragrant sharpness that complements the tomatoes.
- Onion (1/2 small, finely chopped): Adds sweetness and depth to the Napoli sauce.
- Crushed tomatoes (14 oz can): The heart of the sauce, providing bright acidity and body.
- Dried oregano (1/2 tsp): This herb introduces an earthy, Italian aroma to the sauce.
- Salt and pepper: Essential seasonings to balance and enhance all flavors.
- Fresh basil (1 tbsp, chopped): Adds a burst of herbal fragrance just before serving.
- Ricotta cheese (1 cup): Provides velvety creaminess and the signature softness of the dumplings.
- Grated Parmesan cheese (1/2 cup): Brings savory umami and enriches the dumpling mixture.
- Large egg (1): Acts as a binder to hold the dumplings together delicately.
- Cooked and drained spinach (1 1/4 cups): The star green ingredient, packed with flavor and nutrients.
- All-purpose flour (1/4 cup, plus more for dusting): Helps give the dumplings structure without weighing them down.
- Nutmeg (1/4 tsp): Adds a warm and subtle spice note that complements the spinach.
- Extra Parmesan and fresh basil: Perfect finishing touches for garnish and extra flavor boost at serving.
How to Make Malfatti (Italian Spinach Ricotta Dumplings with Napoli Sauce) Recipe
Step 1: Prepare the Napoli Sauce
Start by heating olive oil in a saucepan over medium heat to create a flavorful base. Add minced garlic and finely chopped onion, then sauté until they soften and release their aromatic sweetness, about 3 to 4 minutes. Pour in the crushed tomatoes and sprinkle in the dried oregano, seasoning with salt and pepper to taste. Let the sauce simmer gently for 15 to 20 minutes, stirring now and then so it thickens and the flavors meld beautifully. Finish by stirring in fresh chopped basil, which delivers a fresh herbal burst that brightens the sauce perfectly.
Step 2: Make the Spinach Ricotta Dumplings
Moving on to the dumplings, combine creamy ricotta, grated Parmesan, the egg, finely chopped cooked spinach (make sure you’ve squeezed all excess water out for the best texture), flour, nutmeg, and a pinch of salt and pepper in a large bowl. Mix gently but thoroughly; you want a uniform mixture without overworking the batter to keep the dumplings light and delicate. Flour your hands lightly and roll tablespoonfuls of the mixture into small, oval-shaped dumplings. Place these on a floured tray and chill them in the refrigerator for 15 to 20 minutes – this resting time helps them hold their shape while cooking.
Step 3: Cook the Dumplings
Bring a large pot of salted water to a gentle simmer. Carefully drop the chilled dumplings into the water in batches to avoid overcrowding. They will cook quickly – about 3 to 4 minutes – and are done once they float to the surface. Scoop them out with a slotted spoon and set them aside briefly.
Step 4: Combine and Serve
Rewarm the Napoli sauce you prepared earlier and spread a layer onto serving plates or into a baking dish. Nestle the cooked malfatti dumplings on top and finish by sprinkling with extra grated Parmesan and fresh basil leaves. Serve immediately for a warm, comforting Italian meal that’s as beautiful as it is delicious.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings with Napoli Sauce) Recipe
Garnishes
To really make your Malfatti (Italian Spinach Ricotta Dumplings with Napoli Sauce) Recipe pop, garnish with freshly grated Parmesan and a few torn basil leaves. The Parmesan adds a lovely salty crunch, while the basil’s vibrant green color and aromatic lift provide a restaurant-quality finish right at your own table.
Side Dishes
Pair this dish with a light mixed green salad dressed in lemon and olive oil or a crusty garlic bread to soak up every last bit of that luscious Napoli sauce. A crisp white wine or sparkling water with a squeeze of lemon also pairs beautifully and keeps the meal balanced and refreshing.
Creative Ways to Present
If you want to impress guests, try layering the cooked malfatti in a gratin dish topped with mozzarella, then bake until golden and bubbly. This adds another comforting dimension and gives you a beautiful presentation perfect for special dinners or cozy family meals.
Make Ahead and Storage
Storing Leftovers
You can store leftover malfatti and Napoli sauce separately in airtight containers in the refrigerator for up to 3 days. Keep the dumplings slightly undercooked if you plan to reheat them, so they don’t get too soft later.
Freezing
Freeze uncooked malfatti on a parchment-lined tray before transferring to a freezer bag. They freeze beautifully and can be cooked straight from frozen, just add a minute or two to cooking time. The sauce freezes well, too; thaw and reheat gently when needed.
Reheating
Reheat cooked dumplings gently in simmering water or in a covered pan with a little sauce to keep them moist. Avoid microwave reheating alone as this can toughen their delicate texture.
FAQs
Can I use frozen spinach for the malfatti?
Absolutely! Just make sure to thaw it completely and squeeze out every bit of excess moisture to keep the dumplings from becoming watery.
What if I don’t have ricotta cheese?
Ricotta is the key ingredient for that creamy texture, but you can substitute with cottage cheese blended smooth. The flavor will be slightly different, but still delicious.
Is it possible to make Malfatti ahead of time?
Yes! You can prepare the dumpling mixture and even shape the malfatti the day before. Keep them refrigerated and cook just before serving for the freshest taste.
Can the Napoli sauce be used for other dishes?
Definitely! This versatile sauce works well with pasta, chicken, or even as a base for a veggie bake, making it a handy staple in your kitchen.
How do I know when the malfatti are fully cooked?
When the dumplings float to the surface of the simmering water, they are cooked through. Give them a gentle poke to ensure they’re tender but hold their shape.
Final Thoughts
This Malfatti (Italian Spinach Ricotta Dumplings with Napoli Sauce) Recipe is a true Italian treasure that’s surprisingly easy to master at home. The tender, cheesy dumplings combined with the bright, flavorful sauce create a meal you will crave again and again. Whether cooking for family, friends, or simply treating yourself, this dish promises comforting warmth and authentic taste with each forkful. I can’t wait for you to try making this delicious recipe and enjoy a little slice of Italy right in your own kitchen!
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Malfatti (Italian Spinach Ricotta Dumplings with Napoli Sauce) Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Malfatti are delicate Italian spinach ricotta dumplings served with a flavorful Napoli tomato sauce. This comforting main course combines creamy ricotta, tender spinach, and aromatic herbs for a light yet satisfying dish perfect for vegetarian meals.
Ingredients
Napoli Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon fresh basil, chopped
Malfatti Dumplings
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 1/4 cups cooked and drained spinach, chopped and squeezed dry
- 1/4 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- Extra grated Parmesan cheese
- Fresh basil leaves
Instructions
- Make the Napoli Sauce: Heat olive oil in a saucepan over medium heat. Sauté minced garlic and finely chopped onion until soft and fragrant, about 3 to 4 minutes. Add crushed tomatoes and dried oregano, season with salt and pepper to taste, then simmer the sauce for 15 to 20 minutes, stirring occasionally. Stir in fresh chopped basil and set the sauce aside.
- Prepare the Dumplings: In a large bowl, combine ricotta cheese, grated Parmesan, one beaten egg, cooked and well-drained chopped spinach, flour, nutmeg, salt, and black pepper. Mix gently until all ingredients are incorporated, being careful not to overmix to keep the texture light.
- Shape the Dumplings: Lightly flour your hands to prevent sticking. Roll about one tablespoon of the mixture into small oval-shaped dumplings. Arrange them on a floured tray and refrigerate for 15 to 20 minutes to firm up.
- Cook the Dumplings: Bring a large pot of salted water to a gentle simmer. Carefully add the chilled dumplings in batches, cooking them for 3 to 4 minutes or until they float to the surface, indicating they are cooked through. Use a slotted spoon to remove them from the water and drain well.
- Serve: Warm the Napoli sauce if needed and spoon it onto serving plates or into a baking dish. Place the cooked malfatti dumplings on top, then sprinkle with extra grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately while warm.
Notes
- Squeeze all excess water from the cooked spinach to avoid soggy dumplings.
- You can bake the cooked malfatti in a casserole dish with Napoli sauce and mozzarella cheese for a gratin-style variation.
- Handle the dough gently to keep the dumplings tender and light.
