Malfatti Recipe – Authentic Spinach Ricotta Dumplings in Napoli Sauce

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By Maria

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Malfatti Recipe – Authentic Spinach Ricotta Dumplings in Napoli Sauce
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Malfatti Recipe – Authentic Spinach Ricotta Dumplings in Napoli Sauce

Malfatti Recipe – Authentic Spinach Ricotta Dumplings in Napoli Sauce

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Description

Welcome, dear food enthusiasts! Today, we’re diving into the world of Italian cuisine with a delightful and authentic recipe: Malfatti. Also known as “badly formed” in Italian, these spinach ricotta dumplings are a treat for both the eyes and the taste buds. Perfect for a weeknight dinner or a special family gathering, this traditional dish is paired with a rich Napoli sauce, bringing a touch of Italy straight to your kitchen.

Ingredients

Scale

 

Napoli Sauce:

  • 2 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/2 onion, finely diced
  • 800g (24 oz) crushed tomatoes (or diced)
  • 1 tbsp tomato paste
  • 1/2 cup water
  • 1 basil stem (leaves kept for Malfatti)
  • 1/2 tsp white sugar
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Spinach for Malfatti:

  • 300g (10 oz) baby spinach (~6 tightly packed cups)
  • 1/2 tsp salt

Malfatti Dumplings:

  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1 large eschalot (or 1/2 red onion), finely chopped
  • 500g (1 lb) ricotta (dry type)
  • 1/4 cup basil leaves, finely sliced
  • 1 egg + 1 egg yolk
  • 1 cup parmesan, finely grated
  • 1/2 cup flour, plain/all-purpose
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Serving:

  • 1/4 cup parmesan, finely grated
  • Small basil leaves (optional)

Instructions

1. Make the Napoli Sauce:

  1. Saute garlic and onion: In a medium pot, heat olive oil over medium heat. Add garlic and onion, and cook for 3 minutes until the onion is softened.
  2. Simmer the sauce: Add the crushed tomatoes, tomato paste, water, basil stem, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally until thickened.

2. Prepare the Spinach:

  1. Drain and squeeze spinach: Toss the spinach with 1/2 tsp salt in a large colander. Let it sit for 20 minutes. Roll up in a tea towel and squeeze tightly to remove excess liquid. Roughly chop.

3. Make the Malfatti Mixture:

  1. Saute garlic and eschalot: In a skillet, heat olive oil over medium-high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until wilted. Transfer to a large bowl and allow to cool.
  2. Combine ingredients: Add the ricotta, egg, egg yolk, parmesan, flour, salt, pepper, and chopped basil into the bowl. Mix well to combine. The mixture should be slightly sticky but firm enough to shape.

4. Form the Dumplings:

  1. Using two spoons, scoop about 1 1/2 tablespoons of the mixture and shape into football-like dumplings. Place on a paper-lined tray.

5. Boil the Dumplings:

  1. Bring a large pot of water to a boil. Gently place 6 dumplings in and cook for 2 minutes. They should float to the surface when done. Remove with a slotted spoon and transfer to a paper towel-lined tray.

6. Bake the Malfatti:

  1. Preheat oven to 180°C / 350°F. Pour Napoli sauce into a baking dish and place dumplings on top. Drizzle with extra virgin olive oil.
  2. Bake for 15 minutes until the dumplings have a faint golden blush on the surface.

7. Serve:

  1. Sprinkle with grated parmesan and small basil leaves. Serve immediately!

Equipment

Notes

  • Use dry ricotta: Wet ricotta will make the mixture too soft to shape.
  • Squeeze the spinach well: Any excess moisture will affect the texture of the dumplings.
  • Bake for a crispy top: While you can serve Malfatti after boiling, baking it with Napoli sauce gives it a delicious crust.

Welcome, dear food enthusiasts! Today, we’re diving into the world of Italian cuisine with a delightful and authentic recipe: Malfatti. Also known as “badly formed” in Italian, these spinach ricotta dumplings are a treat for both the eyes and the taste buds. Perfect for a weeknight dinner or a special family gathering, this traditional dish is paired with a rich Napoli sauce, bringing a touch of Italy straight to your kitchen.

Introduction

Malfatti, which translates to “badly formed”, is a beloved dish in the Italian culinary world. Resembling the shape of gnocchi, but made with ricotta and spinach, these dumplings are known for their irregular, rustic appearance. Despite their imperfect form, Malfatti is all about flavor, comfort, and tradition. The Napoli sauce enhances the dish with its tangy tomato base, creating a perfect blend of creamy and savory goodness. This recipe is a must-try for fans of Italian dumpling dishes like gnudi and gnocchi.

Ingredients&#x
A0;

Here’s everything you need to make this authentic Malfatti recipe at home:

Napoli Sauce:

  • 2 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/2 onion, fin
    ely diced
  • 800g (24 oz) crushed tomatoes (or diced)
  • 1 tbsp tomato paste
  • 1/2 cup water<
    /strong>
  • 1 basil stem (leaves kept for Malfatti)
  • 1/2 tsp white sugar
  • 3/4 tsp salt
    strong>
  • 1/2 tsp black pepper

Spinach 

  • 300g (10 oz) baby spinach (~6 tightly packed cups)
  • 1/2 tsp salt
    strong>

Malfatti Dumplings:

  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1 large eschal
    ot (or 1/2 red onion), finely chopped
  • 500g (1 lb) ricotta (dry type)
  • 1/4 cup basil leaves, finely sliced
  • 1 egg + 1 egg
    yolk
  • 1 cup parmesan, finely grated
  • 1/2 cup flour, plain/all-purpose
  • 1/2 tsp salt
    strong>
  • 1/2 tsp black pepper

Serving:

  • 1/4 cup parmesan, finely grated
  • Small basil le
    aves (optional)

How to Make Malfatti – Step by Step

1. Make the Napoli Sauce:

  1. Saute garlic and onion: In a medium pot, heat olive oil over medium heat. Add garlic and onion, and cook for 3 minutes until the onion is softened.
  2. Simmer the sauce: Add the crushed tomatoes, tomato paste, water, basil stem, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally until thickened.

2. Prepa
re the Spinach:

  1. Drain and squeeze spinach: Toss the spinach with 1/2 tsp salt in a large colander. Let it sit for 20 minutes. Roll up in a tea towel and squeeze tightly to remove excess liquid. Roughly chop.

3. Make the Malfatti Mixture:

  1. Saute garlic and eschalot: In a skillet, heat olive oil over medium-high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until wilted. Transfer to a large bowl and allow to cool.
  2. Combine ingredients: Add the ricotta, egg, egg yolk, parmesan, flour, salt, pepper, and chopped basil into the bowl. Mix well to combine. The mixture should be slightly sticky but firm enough to shape.

4. Form
the Dumplings:

  1. Using two spoons, scoop about 1 1/2 tablespoons of the mixture and shape into football-like dumplings. Place on a paper-lined tray.

5. Boil the Dumplings:

  1. Bring a large pot of water to a boil. Gently place 6 dumplings in and cook for 2 minutes. They should float to the surface when done. Remove with a slotted spoon and transfer to a paper towel-lined tray.

6. Bake the Malfatti:

  1. Preheat oven to 180°C / 350°F. Pour Napoli sauce into a baking dish and place dumplings on top. Drizzle with extra virgin olive oil.
  2. Bake for 15 minutes un
    til the dumplings have a faint golden blush on the surface.

7. Serve:

  1. Sprinkle with grated parmesan and small basil leaves. Serve immediately!

Helpful Tips 

  • Use dry ricotta: Wet ricotta will make the mixture too soft to shape.
  • Squeeze the spinac
    h well    : Any excess moisture will affect the texture of the dumplings.
  • Bake for a crispy top: While you can serve Malfatti after boiling, baking it with Napoli sauce gives it a delicious crust.

Cooking Tips 

  • Use freshly grated parmesan: It melts better and enhances the flavor.
  • Don’t o
    vercrowd the pan     when boiling dumplings. This ensures even cooking.

Serving Suggestions 

Pair Malfatti with a simple green salad drizzled with Italian dressing or serve alongside a crusty piece of garlic bread. For a complete Italian experience, complement this dish with a glass of Pinot Grigio or Sangiovese.

Nutritional Information

Per Serving:

  • Calories: 320 kca
    l
  • Fats: 22 g
  • Carbs: 28 g
  • Protein: 14 g
    • >Fiber: 6 g
  • Vitamin A: 30%
  • Calcium: 20%
    • >

    Storage and Leftovers 

    Store the leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes until warmed through. Alternatively, you can freeze the dumplings for up to a month and bake from frozen.

    Frequently Asked Questions (FAQs) 

    1. Can I use frozen spinach?
      Yes, but ensure it’s thawed and thoroughly drained to avoid excess moisture.
    2. What can I sub
      stitute for ricotta?
      Cottage cheese, strained Greek yogurt, or a mix of cream cheese can work in a pinch.
    3. Can I make Malfatti gluten-free?
      Absolutely! Replace the flour with a gluten-free all-purpose blend.
    4. What’s the difference between Malfatti and gnudi?
      Malfatti includes spinach, whereas gnudi are made from just ricotta and flour.

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    Con
    clusion

    I hope you give this delicious Malfatti recipe a try and experience a taste of Italy right at your table! Let me know in the comments how your Malfatti turned out, and feel free to share any tweaks or variations you made. Enjoy, and happy cooking!

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