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If you’ve ever wanted to taste the pure soul of Italian comfort food in one unforgettable dish, look no further than this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe. These tender, pillowy dumplings, enriched with fresh spinach and creamy ricotta, come together in a vibrant Napoli sauce that bursts with the sun-kissed flavors of San Marzano tomatoes and fresh basil. It’s a celebration of simplicity and authenticity, where every bite feels like a warm hug straight from an Italian kitchen. Whether you’re a seasoned pasta enthusiast or a newcomer eager for a new culinary adventure, this recipe promises to captivate your taste buds and make your kitchen smell divine.
Ingredients You’ll Need
The charm of this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe lies in its straightforward ingredients, each playing a crucial role in creating layers of flavor, texture, and color. From fresh greens to fragrant herbs and creamy cheeses, every component brings something special to the party.
- 250g fresh spinach: Provides vibrant color and nutrient-packed freshness that’s essential for the dumplings’ signature taste.
- 250g ricotta cheese: The creamy heart of the dumplings that keeps them moist and delightfully tender.
- 50g grated Parmesan cheese: Adds a salty, nutty depth that complements the ricotta beautifully.
- 1 lightly beaten egg: Binds the ingredients together without weighing down the texture.
- 50g all-purpose flour: Used sparingly to hold the dough just enough to form dumplings that melt in your mouth.
- Salt & pepper, to taste: Enhances and balances the natural flavors.
- Olive oil, for richness (optional in dough): Adds subtle silkiness and richness to the dumplings.
- 2 tbsp olive oil: For sautéing garlic and onions and enriching the Napoli sauce.
- 2 cloves garlic, finely minced: Brings savory fragrance and a subtle kick to the sauce.
- 1 small onion, finely diced: Provides a sweet and aromatic base for the sauce.
- 400g canned crushed San Marzano tomatoes: The star ingredient in Napoli sauce, bursting with sweet acidity and intense flavor.
- Salt & pepper, to taste (for sauce): Balances the sauce perfectly.
- Pinch of sugar (optional): Softens the tomatoes’ acidity for a smooth, harmonious sauce.
- Fresh basil leaves, a handful: Freshness and aroma that lifts both dumplings and sauce to another level.
- Freshly grated Parmesan or Pecorino Romano cheese: The crowning touch, adding richness and a savory finish.
- Extra virgin olive oil drizzle: Adds a glossy finish and fruity notes when serving.
- Fresh torn basil leaves: Garnish for freshness and visual appeal.
How to Make Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Step 1: Prepare the Spinach
Start by washing your fresh spinach thoroughly to remove any grit. Blanch it quickly in boiling water for just 1 to 2 minutes until it wilts, then plunge it into an ice bath to stop the cooking and preserve that gorgeous green color. Once cooled, squeeze out every bit of moisture to prevent soggy dumplings, then finely chop the spinach for a smooth, tender dough texture.
Step 2: Mix the Dumpling Dough
In a large bowl, combine your ricotta cheese, chopped spinach, grated Parmesan, and the lightly beaten egg. Season with salt and pepper, then gently fold in the flour a little at a time. The key here is to keep the dough soft and slightly sticky, so resist the urge to overmix—this will keep your malfatti light and fluffy rather than dense.
Step 3: Shape Your Malfatti
With a lightly floured hand, scoop out small portions of dough and shape them into rustic, oval dumplings. Don’t worry about making perfect shapes; the name “malfatti” means “poorly made,” so their charm lies in their imperfect, homemade look that tastes anything but sloppy.
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Add your malfatti in batches to avoid overcrowding. They’ll cook quickly, usually 2 to 3 minutes, and are ready as soon as they float to the surface. Use a slotted spoon to lift them out, keeping them warm while you finish the rest.
Step 5: Prepare the Napoli Sauce
Heat olive oil in a skillet over medium heat, then sauté finely minced garlic and diced onion until translucent and fragrant. Pour in the crushed San Marzano tomatoes, season with salt, pepper, and a pinch of sugar if the sauce tastes too acidic. Let it simmer gently for around 20 minutes, stirring now and then, and finish by stirring in fresh basil leaves for that unmistakable bright note.
Step 6: Combine and Serve
Toss the warm malfatti gently in your Napoli sauce to ensure every bite is coated with that luscious flavor. Serve immediately with a generous sprinkle of freshly grated Parmesan or Pecorino Romano, a drizzle of extra virgin olive oil, and a scattering of torn basil leaves to make the dish look and taste irresistible.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Garnishes
To elevate this dish visually and in flavor, fresh torn basil leaves add vibrant green pops and a fragrant herbal note that compliments the creamy dumplings and rich tomato sauce perfectly. A drizzle of extra virgin olive oil brings a silky finish and a beautiful sheen while freshly grated Parmesan or Pecorino Romano cheese offers a savory and slightly sharp contrast that wakes up every bite.
Side Dishes
This dish pairs wonderfully with simple side salads dressed with balsamic vinaigrette to cut through the richness, or crusty Italian bread perfect for soaking up every last drop of Napoli sauce. If you want something heartier, roasted seasonal vegetables like zucchini or eggplant seasoned with herbs bring delightful textures and complementary flavors.
Creative Ways to Present
For a stunning presentation, serve the malfatti in individual shallow bowls with a generous pool of Napoli sauce beneath them, then garnish with basil and cheese right on top. Alternatively, arrange them on a large platter in a rustic style for a family-style dinner, encouraging everyone to dig in and enjoy the cozy, convivial spirit of this traditional dish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe, store them covered in an airtight container in the refrigerator for up to 2 days. Make sure the sauce and dumplings are cooled before sealing to keep the flavors fresh and the dumplings from becoming too soft.
Freezing
To freeze malfatti, arrange them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Once frozen, transfer to a labeled, airtight freezer bag or container. Freeze sauce separately in a sealed container for best results. This way, you can enjoy the magic of fresh-made malfatti anytime with minimal effort.
Reheating
The best way to reheat malfatti is gently in a skillet with a splash of water or extra virgin olive oil—this helps maintain their texture without drying out. Reheat the Napoli sauce separately on the stove over low heat until warmed through, then combine just before serving to keep that fresh and vibrant flavor intact.
FAQs
What does Malfatti actually mean?
Malfatti means “poorly made” or “badly made” in Italian, a nod to the dumplings’ rustic, irregular shapes. This imperfect look is intentional and part of the dish’s charm, reflecting homemade authenticity rather than polished presentation.
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw it completely and squeeze out as much moisture as possible to avoid watery dough. Fresh spinach, however, gives the best vibrant color and flavor for this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe.
Is there a gluten-free version of Malfatti?
You can substitute all-purpose flour with gluten-free flour blends that bind well, or use finely ground almond flour for a low-carb option. Keep in mind that texture may vary slightly, but the flavor will remain delicious.
Can I prepare the dumplings in advance?
Absolutely! You can prepare the malfatti dough ahead of time, shape the dumplings, and refrigerate them for up to 24 hours before cooking. Just cover tightly to prevent drying out.
How can I make the Napoli sauce smoother?
If you prefer a silky smooth Napoli sauce, after simmering, you can use an immersion blender to gently puree it. Be careful not to over-blend — a bit of texture adds rustic charm and depth to this classic sauce.
Final Thoughts
This Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe is a warm invitation into the heart of Italian home cooking, where fresh ingredients and simple techniques come together in perfect harmony. I promise that once you try it, these tender dumplings bathed in rich tomato sauce will become a beloved classic on your dinner table. So why not roll up your sleeves and bring a little Italian joy into your kitchen tonight?
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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 rustic Italian spinach and ricotta dumplings, light and soft, served with a flavorful Napoli tomato sauce. This recipe showcases a traditional preparation where the dumplings are gently cooked in boiling water and paired with a homemade San Marzano tomato sauce infused with garlic, onion, and fresh basil, finished with a drizzle of extra virgin olive oil and grated cheese, perfect for a comforting Italian meal.
Ingredients
Malfatti Dough
- 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
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
- Extra virgin olive oil drizzle
- Fresh torn basil leaves, for garnish
Instructions
- Prepare the spinach: Wash fresh spinach thoroughly and blanch it in boiling water for 1-2 minutes. Immediately transfer the spinach to an ice bath to stop the cooking process. Squeeze out all excess moisture carefully and finely chop the spinach to prevent a watery dough and help ensure tender dumplings.
- Make the dough: In a large mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, and the lightly beaten egg. Season with salt and pepper to taste. Gradually add the all-purpose flour, folding it gently into the mixture until the dough just holds together. It should remain soft and slightly sticky; avoid overmixing to keep the dumplings light and tender.
- Shape the dumplings: Flour your hands lightly and scoop small portions of the dough, shaping them into irregular oval dumplings. The rustic, imperfect shape of ‘malfatti’ means ‘poorly made,’ reflecting their traditional look and feel.
- Cook the malfatti: Bring a large pot of salted water to a gentle boil. Add the dumplings in batches to avoid overcrowding and cook for about 2-3 minutes or until they float to the surface. Use a slotted spoon to remove them carefully and set aside, keeping them warm.
- Prepare the Napoli sauce: Heat olive oil in a skillet over medium heat. Sauté the minced garlic and diced onion until soft, translucent, and fragrant. Add the crushed San Marzano tomatoes to the pan along with salt, pepper, and an optional pinch of sugar to balance the acidity. Let the sauce simmer gently for 20 minutes, stirring occasionally. Stir in fresh basil leaves just before finishing.
- Toss and serve: Gently toss the cooked malfatti with 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 garnished with fresh torn basil leaves to enhance aroma and presentation.
Notes
- Be sure to squeeze out all excess liquid from the spinach to avoid a watery and weak dough.
- Use San Marzano tomatoes for the best authentic flavor in your Napoli sauce.
- You can add a little olive oil to the dough for extra richness if desired.
- Do not overcook the malfatti; they are done as soon as they float to the surface.
- Handling the dough gently keeps the dumplings light and tender.
