Description
Malfatti, meaning ‘badly formed’ in Italian, are rustic spinach and ricotta dumplings that resemble gnocchi. Served in a rich Napoli sauce and lightly baked for a golden finish, this traditional dish is packed with Italian flavor and perfect comfort food.
Ingredients
- Napoli Sauce:
- 2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 onion, very finely diced
- 800g (24 oz) crushed or diced tomatoes
- 1 tbsp tomato paste
- 1/2 cup water
- 1 basil stem (reserve leaves for dumplings)
- 1/2 tsp white sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
- Spinach for Malfatti:
- 300g (10 oz) baby spinach (~6 packed cups)
- 1/2 tsp salt
- Malfatti:
- 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 (lightly packed) basil leaves, finely sliced
- 1 egg
- 1 egg yolk
- 1 cup finely grated parmesan
- 1/2 cup plain/all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- To Serve:
- 1/4 cup finely grated parmesan
- Fresh basil leaves (optional)
Instructions
- Make the Napoli Sauce: In a saucepan, heat olive oil over medium heat. Add garlic and onion and sauté for 3 minutes until softened.
- Add crushed tomatoes, tomato paste, water, basil stem, sugar, salt, and pepper. Simmer on low heat for 20 minutes until thickened. Set aside.
- Prepare Spinach: Toss spinach with 1/2 tsp salt in a colander and let sit for 20 minutes. Wrap in a clean tea towel and squeeze out excess moisture. Roughly chop.
- Sauté Aromatics: In a skillet, heat olive oil. Add garlic and eschalot, cook until translucent. Add chopped spinach and cook until wilted. Transfer to a mixing bowl and cool.
- Make Malfatti Dough: To the bowl with spinach mixture, add ricotta, basil, egg, egg yolk, parmesan, flour, salt, and pepper. Mix well until a sticky but shapeable dough forms.
- Shape Dumplings: Use two spoons to form quenelle shapes (about 1.5 tablespoons each). Place on a parchment-lined tray. Yields about 24–30 dumplings.
- Boil Dumplings: Bring a large pot of water to boil. Boil 6 dumplings at a time for about 2 minutes, or until they float. Remove with slotted spoon and drain on paper towel. Repeat with remaining dumplings.
- Bake: Preheat oven to 180°C / 350°F. Spread Napoli sauce in a baking dish, place boiled Malfatti on top, and drizzle with olive oil. Bake for 15 minutes, or until lightly golden on top.
- Serve: Sprinkle with parmesan and fresh basil leaves. Serve hot, no side dish needed—just add a simple green salad if desired.
Notes
- Ensure ricotta is dry or drain it to avoid overly wet dough.
- Don’t overcook the dumplings during boiling—they only need to float.
- Use fresh basil and good quality parmesan for best flavor.
- The bake adds extra texture and flavor, but the Malfatti can also be eaten just after boiling.
- Serve as a main dish with salad or light veggies—no pasta needed.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 130mg
