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

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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.