Malfatti

Malfatti, meaning “badly formed” in Italian, are rustic spinach and ricotta dumplings that may look a little wonky—but don’t be fooled, they taste absolutely divine. Similar to gnudi but enhanced with tender spinach and rich Parmesan, these dumplings are boiled then optionally baked for golden edges and caramelized Napoli sauce. It’s a cozy, elegant, and authentically Italian dish that’s both comforting and surprisingly easy to make.

Why You’ll Love This Recipe

• Authentic Italian flavor: Inspired by classic Tuscan cooking.

• Rustic and forgiving: No need for perfect shapes—irregular is ideal!

• Incredibly flavorful: Fresh spinach, garlic, basil, and Parmesan make every bite sing.

• Light yet satisfying: Fluffy dumplings without any heaviness.

• Perfect for entertaining: A beautiful dish that impresses.

• Freezer-friendly: Make ahead and bake later.

• Vegetarian-friendly: Meat-free, yet hearty and filling.

• Customizable: Sauce, herbs, and cheese can be adapted to your preference.

• No pasta required: A lighter alternative to gnocchi or lasagna.

• One-pan bake: Everything finishes together in one dish.

Ingredients

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

Napoli Sauce

• 2 tablespoons olive oil

• 2 garlic cloves, finely minced

• ½ onion, very finely diced

• 800g (24 oz) crushed tomatoes

• 1 tablespoon tomato paste

• ½ cup water

• 1 basil stem (leaves reserved for dumplings)

• ½ teaspoon white sugar

• ¾ teaspoon salt

• ½ teaspoon black pepper

Spinach for Malfatti

• 300g (10 oz) baby spinach (~6 packed cups)

• ½ teaspoon salt

Malfatti Dumplings

• 1 tablespoon olive oil

• 2 garlic cloves, finely minced

• 1 large eschalot (or ½ red onion), finely chopped

• 500g (1 lb) ricotta (dry, not wet/spreadable)

• ¼ cup basil leaves, finely sliced

• 1 whole egg

• 1 egg yolk

• 1 cup finely grated Parmesan

• ½ cup plain flour

• ½ teaspoon salt

• ½ teaspoon black pepper

To Serve

• ¼ cup Parmesan, finely grated

• Fresh basil leaves (optional)

Directions

Make the Napoli Sauce

1. Heat olive oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until softened.

2. Stir in crushed tomatoes, tomato paste, water, basil stem, sugar, salt, and pepper.

3. Simmer gently on low heat for 20 minutes, stirring occasionally. Sauce should thicken slightly.

Prepare the Spinach

1. Toss spinach with salt in a large colander. Let sit for 20 minutes to draw out moisture.

2. Wrap in a clean tea towel and squeeze tightly to remove excess liquid. Roughly chop.

Make the Malfatti

1. Heat oil in a skillet. Sauté garlic and eschalot for 1 minute. Add spinach and cook until just wilted.

2. Transfer mixture to a large bowl and let cool slightly.

3. Add ricotta, basil, egg, egg yolk, Parmesan, flour, salt, and pepper. Mix until fully combined.

4. The mixture should be soft and slightly sticky but hold its shape when scooped.

5. Use two spoons to shape about 1½ tablespoons of mixture into football-like dumplings (quenelles). Place on parchment-lined tray. Yields about 24–30 dumplings.

Cook the Dumplings

1. Bring a large pot of water to a boil. Gently lower in 6 dumplings at a time.

2. Boil for about 2 minutes until they float to the surface. Remove with slotted spoon and drain on paper towels. Repeat with remaining dumplings.

Bake

1. Preheat oven to 180°C (350°F).

2. Spread Napoli sauce in a baking dish. Arrange Malfatti on top. Drizzle with a little olive oil.

3. Bake for 15 minutes until dumplings have a faint golden blush.

Serve

Sprinkle with grated Parmesan and fresh basil leaves. Serve warm with a simple green salad if desired.

Servings and timing

• Servings: 4–5 people

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 10 minutes

Variations

• Herb swap: Use parsley or oregano instead of basil for a different flavor profile.

• Cheese change: Add Pecorino Romano for a saltier, sharper finish.

• Sauce alternative: Use a creamy béchamel or brown butter sage sauce instead of Napoli.

• Make it spicy: Add a pinch of red chili flakes to the sauce.

• Non-baked version: Skip the baking step and serve right after boiling with sauce spooned on top.

• Gluten-free: Substitute flour with gluten-free all-purpose blend.

• Vegan version: Use dairy-free ricotta and vegan Parmesan substitutes, and swap eggs for flax eggs.

• Lemon zest: Add zest to the ricotta mix for a fresh citrus note.

• Mini Malfatti: Make smaller dumplings to serve as a bite-sized appetizer.

• Double batch: Freeze uncooked dumplings and boil from frozen.

Storage/Reheating

Refrigerator: Store cooked Malfatti in an airtight container for up to 3 days.
Freezer: Freeze uncooked Malfatti on a tray, then transfer to a bag once frozen. Boil straight from frozen (add 1–2 minutes).
Reheat: Warm baked leftovers in the oven at 350°F for 10–15 minutes or until heated through.

FAQs

What does “Malfatti” mean?

“Malfatti” means “badly formed” in Italian, referring to their rustic, imperfect shape.

Can I use frozen spinach?

Yes, just thaw, squeeze out excess moisture, and measure by weight.

Do I have to bake them?

No, they can be served directly after boiling. Baking adds texture and enhances the sauce.

What kind of ricotta should I use?

Use dry, firm ricotta. If yours is wet and spreadable, drain it overnight in cheesecloth or use a paper towel to blot excess moisture.

Can I prepare them in advance?

Yes, form the dumplings and refrigerate up to 24 hours ahead or freeze them for later.

What’s the texture of Malfatti like?

They’re soft, pillowy, and similar to gnudi—lighter than traditional gnocchi.

Can I use a different sauce?

Absolutely. Pesto, béchamel, or butter and sage all work well.

Why do my dumplings fall apart?

This can happen if the ricotta is too wet. Be sure to drain it thoroughly and don’t skip the flour and egg—they bind the mixture.

Can I pan-fry them instead of baking?

They’re too soft for pan-frying. Stick to boiling and baking for best results.

Are Malfatti gluten-free?

Not by default, but you can use a gluten-free flour blend to make them gluten-free.

Conclusion

Malfatti may be “badly formed” in name, but they’re perfectly delicious in every way. Soft, cheesy, and full of fresh flavor, these spinach and ricotta dumplings baked in Napoli sauce offer an impressive yet comforting meal. Whether served for a cozy dinner or festive gathering, Malfatti is a timeless Italian classic that proves rustic simplicity is often the most satisfying.