Malfatti Italian Spinach Ricotta Dumplings

Why You’ll Love This Recipe

Malfatti are light, flavorful, and a great way to enjoy spinach and ricotta in a comforting yet refined dish. The combination of spinach and ricotta gives the dumplings a creamy, earthy flavor, while the simple sauce adds richness without overpowering the delicate dumplings. They’re easy to make and don’t require any fancy ingredients—just a few pantry staples and some fresh spinach. Malfatti is perfect for a cozy dinner, special gatherings, or as an elegant side dish.

Ingredients

For the Malfatti:

• 1 lb fresh spinach (or 1 package frozen spinach, thawed and drained)

• 1 1/2 cups ricotta cheese (drained if necessary)

• 1/2 cup grated Parmesan cheese

• 1 large egg

• 1/2 cup all-purpose flour (plus extra for dusting)

• Salt and pepper, to taste

• A pinch of grated nutmeg (optional, for extra flavor)

For the sauce (optional but recommended):

• 4 tablespoons unsalted butter

• 10 fresh sage leaves (or 1 teaspoon dried sage)

• 1/4 cup grated Parmesan cheese

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the spinach:

• If using fresh spinach, wash the spinach thoroughly and blanch it in boiling water for 1-2 minutes until wilted. Drain well and press out any excess moisture using a clean kitchen towel or paper towels.

• If using frozen spinach, thaw and drain it, making sure to press out as much water as possible.

2. Make the Malfatti dough:

• In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, flour, salt, pepper, and a pinch of nutmeg (if using). Add the chopped spinach and mix everything together until the mixture is well combined. It should have a soft, dough-like consistency, but still be a bit sticky. If the dough is too wet, add a little more flour to help bind it together.

3. Form the Malfatti:

• Lightly flour your hands and a clean surface. Scoop about a tablespoon of the mixture and roll it into a ball or oval shape, roughly the size of a golf ball. Be gentle, as the dumplings should be delicate and soft.

• Place the formed dumplings on a lightly floured tray or plate. Continue until all the dough is used up.

4. Cook the Malfatti:

• Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a gentle simmer and carefully drop the dumplings into the water. Don’t overcrowd the pot—cook them in batches if necessary.

• Let the Malfatti cook for about 2-4 minutes, or until they float to the surface. This is an indication that they are done. Use a slotted spoon to remove the dumplings from the water and set them aside.

5. Prepare the sauce (optional):

• While the Malfatti are cooking, melt the butter in a large skillet over medium heat. Once melted, add the sage leaves and cook for 1-2 minutes, or until they become fragrant and slightly crisp.

• Season the sauce with a pinch of salt and pepper, then toss the cooked Malfatti into the skillet. Gently stir to coat the dumplings with the butter and sage sauce.

6. Serve:

• Transfer the Malfatti to serving plates and sprinkle with additional Parmesan cheese. Garnish with extra crispy sage leaves, if desired.

• Serve immediately with a side of warm crusty bread or a light salad for a complete meal.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 10-15 minutes

• Total Time: 35-40 minutes

Variations

• Tomato sauce: Serve Malfatti with a simple tomato marinara sauce instead of the butter and sage for a classic Italian flavor.

• Spinach variation: You can also try mixing the spinach with other leafy greens, such as Swiss chard or kale, for a different flavor.

• Cheese options: If you prefer a stronger flavor, you can add a bit of ricotta salata or goat cheese to the mixture.

Storage/Reheating

Leftover Malfatti can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with a bit of butter or sauce. Alternatively, you can place them in a baking dish, cover with foil, and heat in the oven at 350°F (175°C) for about 15 minutes until heated through.

FAQs

Can I freeze Malfatti?

Yes! You can freeze the uncooked Malfatti. Place the formed dumplings on a baking sheet and freeze them in a single layer until firm. Once frozen, transfer them to a freezer bag or airtight container. When ready to cook, simply drop them directly into boiling water without thawing. They may take a couple of extra minutes to cook through.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly in this recipe. Just make sure to thaw it completely and squeeze out any excess moisture before using it in the dough.

Can I make Malfatti ahead of time?

Yes, you can prepare the Malfatti ahead of time. Form the dumplings and store them in the refrigerator for up to a day or freeze them for later. You can cook them right from the fridge or freezer.

Can I use a different type of flour?

While all-purpose flour works best for this recipe, you could experiment with gluten-free flour or almond flour if you need a gluten-free option. However, the texture may vary slightly.

Conclusion

Malfatti Italian Spinach Ricotta Dumplings are a beautiful, comforting dish that captures the essence of Italian home cooking. These delicate, flavorful dumplings are perfect for a cozy family dinner or a special occasion. Whether you choose to serve them with a simple butter and sage sauce or a tangy marinara, Malfatti will impress with their melt-in-your-mouth texture and rich, savory taste. Enjoy this classic Italian recipe and share it with friends and family for a meal full of heart and flavor!

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