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
Scale
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.
