Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce

There’s a certain charm in dishes that look rustic but taste like something straight from a trattoria in Tuscany. Malfatti—literally meaning “badly made” in Italian—are soft, pillowy spinach and ricotta dumplings that melt in your mouth. Paired with a bright, garlicky Napoli sauce, they’re the perfect balance of comfort and elegance. Trust me, this one’s a total game-changer for your dinner table.

Behind the Recipe

Malfatti has always felt like a dish with a wink and a smile. I first stumbled across them in a tiny family-run restaurant in Florence, where they were served on mismatched plates but carried the grace of generations of tradition. The name comes from their rustic appearance—slightly uneven, never identical—but that’s what makes them so endearing. They remind me that great food isn’t about perfection, it’s about flavor, soul, and love.

Recipe Origin or Trivia

Though closely related to gnudi (Tuscan dumplings made with ricotta and spinach), Malfatti carry their own playful history. Legend says they were created when a cook meant to make ravioli but abandoned the pasta dough, serving the filling on its own. The Napoli sauce, with its base of tomatoes, garlic, and olive oil, hails from Naples and pairs beautifully with the delicate dumplings, adding zest and brightness to balance the richness of ricotta.

Why You’ll Love Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce

Light, flavorful, and full of rustic Italian charm—these dumplings are pure comfort.

Versatile: Can be served as a main course or elegant appetizer.

Budget-Friendly: Made with simple, wholesome ingredients.

Quick and Easy: Comes together in under an hour.

Customizable: Swap sauces or add fresh herbs for variation.

Crowd-Pleasing: Appeals to both vegetarians and meat-lovers.

Make-Ahead Friendly: Dumplings can be prepared in advance.

Great for Leftovers: Reheat beautifully without losing texture.

Chef’s Pro Tips for Perfect Results

Getting the texture right is key. Here’s how to make them perfect.

• Drain ricotta well to avoid watery dough.
• Use blanched spinach squeezed dry—excess water makes dumplings heavy.
• Lightly flour your hands to shape dumplings without sticking.
• Poach gently—rolling boils can break them apart.
• Serve immediately with Napoli sauce for best flavor.

Kitchen Tools You’ll Need

You don’t need a professional kitchen—just a few basics.

Large Pot: For boiling dumplings.

Mixing Bowls: To combine ricotta, spinach, and seasonings.

Slotted Spoon: Helps lift dumplings gently from water.

Colander: For draining spinach thoroughly.

Saucepan: To simmer Napoli sauce.

Ingredients in Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce

This recipe shines with the harmony of fresh dairy, greens, and tomatoes.

Ricotta Cheese: 1 1/2 cups, well-drained. The creamy base of the dumplings.

Spinach: 10 oz fresh, blanched and squeezed dry, finely chopped. Adds freshness and color.

Parmesan Cheese: 1/2 cup, grated. Adds nutty depth.

Eggs: 2 large. Bind the mixture together.

All-Purpose Gluten-Free Flour (or regular): 1/2 cup. Provides structure.

Nutmeg: 1/4 teaspoon. Adds subtle warmth.

Salt and Black Pepper: To taste. Seasoning balance.

Olive Oil: 2 tablespoons. Used for sauce and sautéing.

Garlic: 3 cloves, minced. Fragrance and flavor base of Napoli sauce.

Tomatoes (canned or fresh): 2 cups, crushed. The heart of Napoli sauce.

Fresh Basil: 1/4 cup, chopped. Brightens the sauce.

Red Pepper Flakes: 1/4 teaspoon (optional). Adds a gentle kick.

Ingredient Substitutions

Easily tweak this recipe to suit your kitchen.

Spinach: Use kale or Swiss chard.

Ricotta: Try cottage cheese (drained) or mascarpone.

Parmesan: Pecorino Romano works well too.

Tomatoes: Use passata or tomato puree.

Basil: Swap with parsley or oregano.

Ingredient Spotlight

Ricotta Cheese: The soul of Malfatti, lending creaminess and lightness when drained properly.

Spinach: Brings color, freshness, and nutrition, keeping dumplings tender yet hearty.

Instructions for Making Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce

Let’s bring this rustic Italian comfort food to life.

1. Preheat Your Equipment:
Bring a large pot of salted water to a gentle boil. Prepare a saucepan for the Napoli sauce.

2. Combine Ingredients:
Mix ricotta, spinach, Parmesan, eggs, nutmeg, flour, salt, and pepper until just combined. The mixture should be soft but hold shape.

3. Prepare Your Cooking Vessel:
Dust hands with flour, shape mixture into small oval dumplings (about 2 inches), and place on a floured tray.

4. Assemble the Dish:
For the sauce, heat olive oil in a saucepan. Sauté garlic until fragrant, add crushed tomatoes, basil, salt, pepper, and red pepper flakes. Simmer for 15–20 minutes.

5. Cook to Perfection:
Drop dumplings gently into simmering water. Cook 3–4 minutes until they rise to the surface. Remove with a slotted spoon.

6. Finishing Touches:
Toss dumplings in Napoli sauce, coating gently.

7. Serve and Enjoy:
Serve warm, garnished with extra Parmesan and fresh basil.

Texture & Flavor Secrets

Malfatti are soft, almost cloud-like, with a delicate chew from the ricotta and spinach. The Napoli sauce brings acidity, sweetness, and garlic warmth, balancing the richness of the dumplings. Every forkful delivers harmony between creamy and tangy, rustic and refined.

Cooking Tips & Tricks

Here are a few easy ways to elevate your Malfatti.

• Freeze uncooked dumplings on a tray, then store in bags for future meals.
• Add lemon zest to the ricotta mixture for brightness.
• Simmer sauce slowly for deeper flavor.

What to Avoid

Common mistakes can easily be avoided with these notes.

• Don’t skip draining ricotta—it leads to mushy dumplings.
• Avoid rapid boiling—gentle simmering keeps them intact.
• Don’t overcrowd the pot—cook in batches if needed.

Nutrition Facts

Servings: 4
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

Malfatti can be formed ahead and refrigerated for up to 24 hours before cooking. Cooked dumplings store in the fridge for up to 3 days. Reheat gently in sauce over low heat. Uncooked dumplings can be frozen for up to 2 months.

How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce

Serve them as a main course with crusty bread and a green salad. For an elegant dinner, plate individually with a drizzle of olive oil and Parmesan shavings. Pair with a glass of sparkling water or a crisp white wine.

Creative Leftover Transformations

Turn leftovers into new dishes with these ideas.

• Bake dumplings in a casserole dish with mozzarella and extra sauce.
• Chop and stir into a frittata with herbs.
• Use as a filling for stuffed bell peppers.

Additional Tips

• Use fresh basil for authentic flavor.
• Let dumplings rest briefly before boiling to firm up.
• Always test one dumpling first to check consistency.

Make It a Showstopper

Plate dumplings in shallow bowls with sauce pooled beneath and a swirl of olive oil on top. Garnish with basil leaves and Parmesan curls for restaurant-style presentation.

Variations to Try

• Butter Sage Malfatti: Toss dumplings in brown butter with crispy sage instead of tomato sauce.
• Cheesy Malfatti: Mix mozzarella into the dough for gooey centers.
• Spicy Napoli: Add extra red pepper flakes for more heat.
• Whole Wheat Malfatti: Use whole wheat flour for nuttier flavor.
• Herbed Malfatti: Add fresh parsley and thyme to the mixture.

FAQ’s

Q1: Can I make Malfatti without eggs?

Yes, substitute with a flax egg or leave out, though texture may change.

Q2: Can I bake them instead of boiling?

Traditionally they are boiled, but you can bake in sauce at 375°F for 20 minutes.

Q3: Can I use frozen spinach?

Yes, thaw and squeeze very dry before using.

Q4: Do I need fresh ricotta?

Fresh is best, but good-quality store ricotta works well.

Q5: Can I freeze Malfatti?

Yes, freeze uncooked on a tray, then bag them for up to 2 months.

Q6: Is this dish vegetarian?

Yes, if Parmesan is vegetarian (use rennet-free).

Q7: Can I use tomato paste for sauce?

Yes, add 2 tablespoons with water to mimic crushed tomatoes.

Q8: How do I keep dumplings from falling apart?

Drain ricotta well and don’t overmix the dough.

Q9: Can I reheat leftovers?

Yes, gently reheat in sauce over low heat.

Q10: What’s the difference between Malfatti and Gnocchi?

Malfatti are ricotta and spinach-based, lighter and more rustic, while gnocchi often use potatoes.

Conclusion

Malfatti with Napoli Sauce proves that beauty lies in simplicity and imperfection. Rustic, comforting, and packed with flavor, these dumplings celebrate Italian tradition in the most delicious way. Whether you’re making them for a cozy family dinner or to impress guests, let me tell you, it’s worth every bite.

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