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:

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.
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:

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:

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.
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:

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:

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:

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.
Bake for 15 minutes until the dumplings have a faint golden blush on the surface.

7. Serve:

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

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.