If you’re on the hunt for a comforting Italian meal that feels special yet fuss-free, look no further than Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce. This rustic classic from the heart of Italy combines pillowy dumplings made from fresh spinach and creamy ricotta blanketed in a bright, garlicky Napoli sauce. The name “malfatti” literally means “badly made,” but their tender, irregular shapes only add to their homemade charm. With their pop of color and simple ingredients, these dumplings are a celebration of all things Italian—satisfying, nourishing, and utterly inviting.
Ingredients You’ll Need
The beauty of Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce is how a handful of fresh, honest ingredients come together in perfect harmony. Every item on the list—from nutty Parmigiano-Reggiano to fragrant basil—brings its own magic, ensuring that each bite is flavorful, warm, and deeply comforting.
- Fresh Spinach (1 pound, or 10 oz frozen): The deep green color and earthy taste give the malfatti their signature look and subtle flavor; always drain well to keep your dough from getting soggy.
- Ricotta Cheese (1 cup, well drained): Pick a high-quality ricotta for creamy, light dumplings—be sure to let it drain thoroughly for the best texture.
- Parmigiano-Reggiano (½ cup, grated): This iconic cheese adds a rich, nutty flavor that’s absolutely essential for an authentic Italian bite.
- Large Egg (1): The egg binds the dough together, giving each dumpling tenderness and structure.
- All-Purpose Flour (½ cup, plus more for dusting): Just a bit stabilizes the dough, keeping the dumplings soft but not falling apart.
- Nutmeg (¼ teaspoon): A hint of freshly grated nutmeg adds warmth and depth, the secret spice Italians tuck into their spinach-ricotta dishes.
- Salt (½ teaspoon + ½ teaspoon): A pinch seasons both the dumplings and the sauce, so their flavors shine through—do not be shy!
- Black Pepper (¼ teaspoon + ¼ teaspoon): Cracked black pepper brings gentle heat and balance to both components.
- Olive Oil (2 tablespoons): Use robust, extra-virgin olive oil for that silkiness and peppery undertone in your Napoli sauce.
- Garlic (3 cloves, minced): This aromatic powerhouse is the soul of the Napoli sauce, infusing it with savoriness.
- Crushed Tomatoes (1 can, 28 oz): Go for high-quality Italian tomatoes if you can, for that sweet, bright flavor and vibrant red color.
- Sugar (1 teaspoon): Just a touch rounds out the acidity of the tomatoes—don’t worry, your sauce won’t taste sweet.
- Dried Oregano (1 teaspoon): This classic Italian herb adds a hint of woodsy, Mediterranean flavor to the sauce.
- Fresh Basil Leaves (5, torn): Nothing lifts a tomato sauce like basil; the aroma alone will transport you to an Italian kitchen.
How to Make Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce
Step 1: Prepare the Spinach
If you’re using fresh spinach, blanch it quickly in boiling water for 1–2 minutes, just until wilted and vibrant green. Drain it thoroughly, then cool and squeeze out as much water as you can—this step ensures your Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce don’t turn out heavy or too wet. If going with frozen spinach, simply thaw and squeeze dry.
Step 2: Mix the Malfatti Dough
In a large bowl, combine your chopped spinach, well-drained ricotta, Parmigiano-Reggiano, egg, flour, nutmeg, salt, and pepper. Mix gently—just enough to bring everything together into a moist, cohesive dough. The dough should be soft and slightly sticky, but easy enough to handle with floured hands. Overmixing can make the dumplings dense, so keep it light!
Step 3: Shape and Chill the Dumplings
Dust your hands with flour, then scoop out about a tablespoon of dough for each dumpling, gently shaping them into rustic ovals (don’t worry about perfect shapes—the “badly made” look is part of the fun). Arrange the malfatti on a floured tray to keep them from sticking. Chill these beauties in the fridge for about 20 minutes so they firm up and hold their shape during cooking.
Step 4: Make the Napoli Sauce
While your dumplings are chilling, heat the olive oil in a saucepan over medium heat. Add the minced garlic and let it sizzle for a minute, releasing its irresistible aroma. Stir in the crushed tomatoes, sugar, dried oregano, salt, and pepper. Let this mixture simmer and thicken for 15–20 minutes, then take the pan off the heat and stir in the torn basil leaves. The result is a Napoli sauce that’s vibrant, savory, and perfect for spooning over malfatti.
Step 5: Cook the Malfatti
Bring a large pot of salted water to a gentle boil—avoid a vigorous boil to keep those dumplings intact. Drop in the malfatti in batches, giving them plenty of space. They’re done when they float to the surface (about 3–4 minutes). Use a slotted spoon to lift them onto your serving dish, ready to catch that luscious sauce.
Step 6: Assemble and Serve
Spoon generous ladles of Napoli sauce over the malfatti, letting the tangy tomato juices seep into every groove. Finish with a sprinkle of extra Parmigiano-Reggiano. Serve immediately and watch as everyone swoons over these pillowy beauties.
How to Serve Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce
Garnishes
A flourish of freshly grated Parmigiano-Reggiano and extra torn basil leaves creates a burst of color and savory aroma. For diners who love a little kick, a crack of fresh black pepper or a pinch of red pepper flakes is welcome. You can even drizzle a little of your best olive oil for an added layer of richness.
Side Dishes
Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce pair beautifully with a crisp green salad tossed in a lemony vinaigrette, or simple roasted vegetables. A basket of warm, crusty Italian bread is perfect for mopping up any extra Napoli sauce. If you’re feeling indulgent, serve with a glass of light red wine like Chianti.
Creative Ways to Present
Serve the malfatti family-style on a big platter for a rustic, communal Italian vibe, or plate them individually for a dinner party-worthy starter. You can even layer them in a shallow casserole and bake under a dusting of Parmesan for a gratin-style twist. However you present them, the vivid greens and reds of Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce always steal the show.
Make Ahead and Storage
Storing Leftovers
Transfer leftover malfatti and sauce to an airtight container as soon as they’ve cooled to room temperature. Stored together, they’ll keep in the fridge for up to 3 days without losing their trademark tenderness and flavor.
Freezing
To freeze, arrange the uncooked shaped dumplings on a parchment-lined tray and freeze until solid. Once frozen, pop them into a zip-top bag or container. This way, you can pull out exactly as many as you need, boil them from frozen, and enjoy fresh Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce any time.
Reheating
Gently reheat your refrigerated dumplings and sauce in a covered skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. For frozen, uncooked malfatti, simply boil them straight from the freezer until they float, then add warm Napoli sauce.
FAQs
Can I use store-bought marinara instead of homemade Napoli sauce?
Absolutely! While homemade Napoli sauce brings a fresher, brighter flavor to Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce, a good quality store-bought marinara can be a convenient (and still delicious) swap when time is short.
My dough is too wet—what should I do?
If your mixture feels too soft or sticky, try adding an extra tablespoon of flour, a little at a time, until you’re able to shape the dumplings. Always make sure your ricotta and spinach are very well-drained, as excess moisture is the most common culprit.
Can I make these dumplings gluten-free?
Yes! Simply substitute your favorite gluten-free all-purpose flour blend for the regular flour. The results are just as tender, so everyone can enjoy Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce without compromise.
What other greens can I use instead of spinach?
Swiss chard and kale are great substitutes for spinach. Just blanch, squeeze, and chop as you would spinach, and tuck them into your dumpling mixture for a slightly different but equally tasty twist.
Do I have to chill the dumplings before boiling?
Chilling is highly recommended, as it helps the malfatti firm up and hold their shape when cooked. If you’re in a pinch, you can skip it, but your dumplings might be a bit softer and more likely to fall apart.
Final Thoughts
If you’ve never tried making Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce at home, you’re in for such a treat. Every bite is pure Italian comfort—a dreamy balance of creamy, savory, and fresh. Give this recipe a go and share it with friends or family; it’s a dish you’ll want to come back to all year long.
Print
Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
These Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce are a delightful dish that combines the freshness of spinach and the creaminess of ricotta, served with a flavorful homemade Napoli sauce. These rustic dumplings are a perfect choice for a comforting Italian meal.
Ingredients
For the Malfatti:
- 1 pound fresh spinach (or 10 oz frozen, thawed and drained)
- 1 cup ricotta cheese, well drained
- ½ cup grated Parmigiano-Reggiano
- 1 large egg
- ½ cup all-purpose flour (plus more for dusting)
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Napoli Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 fresh basil leaves, torn
Instructions
- Prepare the Malfatti: If using fresh spinach, blanch it, drain, cool, and squeeze out excess water. Chop finely. Combine spinach, ricotta, Parmesan, egg, flour, nutmeg, salt, and pepper. Shape into small dumplings and refrigerate.
- Make the Napoli Sauce: Sauté garlic in olive oil, then add crushed tomatoes, sugar, oregano, salt, and pepper. Simmer, then stir in basil.
- Cook the Malfatti: Boil dumplings until they float, then serve with Napoli sauce and Parmesan.
Notes
- Malfatti translates to ‘badly made’ in Italian, emphasizing their rustic appearance.
- Ensure ricotta and spinach are well-drained for the dough.
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