If you are craving a delicate and comforting Italian dish, the Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe is an absolute gem you must try. These tender, pillowy spinach and ricotta dumplings paired with a rich, homemade Napoli sauce create a harmonious medley of flavors that feel like a warm hug from Italy itself. Perfectly rustic yet refined, this dish balances creamy, savory, and fresh notes that will captivate your taste buds and impress anyone lucky enough to share your table.
Ingredients You’ll Need
Each ingredient in this recipe is wonderfully simple but plays a crucial role in creating the perfect Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe. From fresh spinach adding vibrant color and nutrition to the silky ricotta forming the dumpling’s heart, every element enhances the texture and flavor in a thoughtful way.
- Fresh spinach (250g): Provides a bright, earthy base and beautiful green flecks in the dumplings.
- Ricotta cheese (250g): The creamy binder that makes these dumplings irresistibly light and soft.
- Grated Parmesan cheese (50g): Adds a nutty, savory depth, enriching both dumplings and sauce.
- Lightly beaten egg (1): Helps bind the filling without weighing it down.
- All-purpose flour (50g): Used sparingly to hold the dough together, keeping dumplings tender.
- Salt & pepper: Essential for seasoning and bringing out the flavors.
- Olive oil (for richness): Optional for dough moisture and a base for the sauce.
- Olive oil (2 tbsp) for sauce: Creates the perfect sauté base.
- Garlic (2 cloves, minced): Adds aromatic warmth to the Napoli sauce.
- Small onion (1, finely diced): Provides sweetness and depth in the sauce.
- Canned crushed San Marzano tomatoes (400g): The soul of authentic Napoli sauce, sweet and tangy.
- Pinch of sugar (optional): Balances the acidity of the tomatoes gently.
- Fresh basil leaves (a handful): Offers a fragrant finish to the sauce and dish.
- Freshly grated Parmesan or Pecorino Romano cheese: For topping, delivering a burst of savory flavor.
- Extra virgin olive oil drizzle: Adds luscious richness and glossiness to the plate.
- Fresh torn basil leaves: For final aromatic and visual appeal.
How to Make Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Step 1: Prepare the Spinach
Begin by washing your fresh spinach carefully and blanch it in boiling water for just 1 to 2 minutes. This quick cooking softens the leaves while retaining their beautiful green color. Immediately plunge the spinach into ice water to stop the cooking process and preserve that vibrant hue. Next, squeeze out every last bit of moisture to prevent watery dough and finely chop the spinach to ensure the dumplings have a tender texture without sogginess.
Step 2: Make the Dumpling Dough
In a large mixing bowl, combine creamy ricotta cheese with your finely chopped spinach, grated Parmesan, lightly beaten egg, and a pinch of salt and pepper. Gradually fold in the all-purpose flour, careful to handle the mixture gently so your dumplings stay light and fluffy. The dough should just hold together while still being slightly sticky, capturing the perfect balance that gives Malfatti their delicate softness without falling apart.
Step 3: Shape the Dumplings
Flour your hands lightly and scoop small portions of the dough, shaping each into rustic, irregular oval forms. The name “malfatti” translates to “poorly made,” and these imperfect shapes are traditional and charming, celebrated for their homemade, comforting appeal. Embrace their imperfection—it’s part of the experience!
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Carefully drop your dumplings into the water in batches, ensuring not to overcrowd. Cook them for 2 to 3 minutes or until they float to the surface—this is your sign that they are perfectly cooked through. Using a slotted spoon, remove the dumplings and keep them warm while you prepare the sauce.
Step 5: Prepare the Napoli Sauce
In a skillet over medium heat, warm the olive oil and gently sauté the finely minced garlic and diced onion until translucent and fragrant. Stir in the crushed San Marzano tomatoes, seasoning with salt, pepper, and a pinch of sugar if desired to balance acidity. Let the sauce simmer gently for about 20 minutes, stirring occasionally, then finish by stirring in fresh basil leaves that will release their wonderful herbal aroma.
Step 6: Combine and Serve
Toss your warm malfatti gently in the homemade Napoli sauce so every bite is luxuriously coated. Serve immediately, topping each portion with grated Parmesan or Pecorino Romano cheese, an elegant drizzle of extra virgin olive oil, and a scattering of fresh torn basil leaves. This final touch elevates the dish both visually and aromatically, creating a deeply satisfying meal.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Garnishes
Simple yet impactful garnishes like freshly grated Parmesan or Pecorino Romano add a punch of salty richness that contrasts beautifully with the sweet tomato sauce. Drizzling a high-quality extra virgin olive oil on top brings a silky texture and fruity fragrance. Torn basil leaves not only look inviting but also offer an instantly recognizable burst of fresh herbal flavor that complements the sauce perfectly.
Side Dishes
To round out this dish, light and refreshing side salads packed with ingredients like arugula, cherry tomatoes, and shaved fennel work wonders. A crusty garlic bread or focaccia is also an excellent partner, perfect for soaking up every luscious drop of Napoli sauce. Keep sides simple so the star—the Malfatti dumplings—can shine on their own.
Creative Ways to Present
For a special occasion, serve the Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe in shallow pasta bowls, layering the sauce underneath and topping with dumplings for a dramatic look. Add edible flowers or microgreens for a fresh burst of color. Alternatively, presenting each dumpling individually on a platter with a dab of sauce and a basil leaf on top creates a charming appetizer-style dish that sparks conversation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the dumplings and sauce separately in airtight containers in the refrigerator. The dumplings keep nicely for up to 2 days but are best eaten fresh as their delicate texture can change if left too long.
Freezing
You can freeze the uncooked malfatti by placing them on a baking sheet spaced apart and freezing until solid. Transfer them to a freezer-safe bag or container and use within 1 month. Cook them straight from frozen by adding a minute or two to their boiling time. The sauce freezes well too—just thaw gently and reheat slowly to preserve its fresh flavor.
Reheating
Reheat leftover dumplings gently in a skillet with a little oil or butter to prevent sticking, or warm them in simmering water for a soft texture. Warm the Napoli sauce separately in a saucepan over low heat and then combine before serving. Avoid microwaving if possible, as uneven heating can affect texture.
FAQs
Can I use frozen spinach for this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe?
Yes, you can substitute fresh spinach with frozen spinach, but be sure to thaw and squeeze out as much moisture as possible. Excess water can make the dough too wet and difficult to shape, so drying thoroughly is key for the best texture.
Is there a gluten-free option for the flour in the dumplings?
Absolutely! You can replace all-purpose flour with a gluten-free flour blend suited for baking. Just keep in mind that gluten-free flours can alter the texture slightly, so start by adding a little less flour and adjust as needed until the dough holds together nicely.
Can the Napoli sauce be made ahead of time?
Definitely! The Napoli sauce is even better the next day as the flavors have more time to meld. Simply refrigerate it in an airtight container and reheat gently when ready to serve with your freshly cooked malfatti.
What does “Malfatti” mean, and why are the dumplings shaped irregularly?
“Malfatti” translates to “poorly made,” which humorously refers to the rustic and imperfect shape of these dumplings. The irregular form is traditional and beloved, highlighting their homemade charm and light, delicate texture.
Can I substitute ricotta with another cheese?
Ricotta is the best choice for its creamy, mild flavor and soft texture, but if needed, you can try mascarpone or a mild cottage cheese. Just ensure it’s well-drained to avoid excess moisture in the dough.
Final Thoughts
The Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe is a wonderful celebration of simple, fresh ingredients coming together to create something truly special. Its comforting texture and vibrant flavors make it the perfect dish to enjoy any time you want a taste of authentic Italian warmth. So go ahead, gather your ingredients, embrace the rustic charm, and delight in the magic of homemade Malfatti—you won’t regret it!
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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 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Malfatti are traditional Italian spinach and ricotta dumplings with a soft, tender texture and rustic shape, served here with a flavorful Napoli sauce made from San Marzano tomatoes, garlic, onion, and fresh basil. This comforting dish blends delicate dumplings with a rich tomato sauce for a heartwarming Italian meal.
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
To Serve
- Freshly grated Parmesan or Pecorino Romano cheese
- Extra virgin olive oil drizzle
- Fresh torn basil leaves
Instructions
- Prepare Spinach: Wash fresh spinach thoroughly and blanch it in boiling water for 1-2 minutes. Immediately transfer the spinach to an ice bath to halt the cooking process. Drain and squeeze out all excess moisture, then finely chop the spinach to ensure dumplings are tender and avoid watery dough.
- Make Dumpling Dough: In a large bowl, combine ricotta cheese, chopped spinach, grated Parmesan, beaten egg, salt, and pepper. Gradually add all-purpose flour, folding gently until the dough just holds together but remains soft and slightly sticky. Avoid overmixing to keep dumplings light and tender.
- Shape Dumplings: With floured hands, scoop small portions of dough and shape them into irregular oval dumplings. Embrace the rustic, imperfect shapes typical of malfatti, which means “poorly made.”
- Cook Dumplings: Bring a large pot of salted water to a gentle boil. Add the malfatti in batches, cooking for 2-3 minutes or until they float to the surface. Remove them carefully with a slotted spoon and set aside, keeping warm.
- Prepare Napoli Sauce: Heat olive oil in a skillet over medium heat. Sauté minced garlic and diced onion until translucent and fragrant. Add crushed San Marzano tomatoes, salt, pepper, and a pinch of sugar. Let the sauce simmer gently for 20 minutes, stirring occasionally. Stir in fresh basil leaves towards the end of cooking to preserve their aroma.
- Toss and Serve: Gently toss the cooked malfatti in the warm Napoli sauce to coat evenly. Serve immediately, topped with freshly grated Parmesan or Pecorino Romano cheese, a drizzle of extra virgin olive oil, and fresh torn basil leaves for aroma and visual appeal.
Notes
- Ensure spinach is well drained to prevent watery dough and soggy dumplings.
- Be gentle when mixing dough ingredients to maintain fluffiness in dumplings.
- Don’t overcook the malfatti; remove them as soon as they float to maintain a tender texture.
- Using high-quality canned San Marzano tomatoes enhances the authenticity of the sauce.
- The pinch of sugar in the sauce helps balance tomato acidity but can be omitted if preferred.
- This dish is best served fresh; leftover malfatti can be reheated gently in sauce.
