Spinach and ricotta malfatti are delicious light Italian dumplings that are similar to gnocchi; mine come served with a simple tomato sauce.
Whilst the idea of these dumplings may seem intimidating, they are surprisingly easy to make, and the whole dish can be prepared and cooked in about 40 minutes.
Italian Spinach and Ricotta Dumplings
Malfatti are an Italian ricotta dumpling famed for their light texture; this version adds spinach and a wonderfully simple, yet delicious tomato sauce.
These delicious dumplings have a fair bit in common with my ricotta gnocchi recipe, although this makes a slightly more "substantial" meal, whilst still feeling quite light.
Spinach and ricotta are a classic combination, and I use it in both my spinach and ricotta ravioli and spinach and ricotta stuffed chicken.
It is joined in this recipe with loads of Parmesan cheese, a hint of lemon and a little nutmeg.
The sauce is simplicity at its best: garlic-infused olive oil, passata, sage and a little seasoning deliver perfectly.
And whilst all this sounds very "fancy", it can be prepared in 20 minutes, and cooking takes just another 20. And unlike the making of either gnocchi or ravioli, this dish needs no skill whatsoever!
Frequently Asked Questions
Can I use regular flour instead of semolina flour?
Yes, I have seen this recipe made with both "00" type flour and plain flour. In testing this recipe, I found that it makes a slightly "heavier", dumpling, but they work well and are plenty tasty!
Can I use frozen spinach?
Yes, but it will need defrosting and draining. Which means you will save no time; in fact, it will probably take you longer!
Can I use tinned tomatoes instead of passata?
Yes, good-quality tinned tomatoes work well, although I prefer a smooth sauce with this recipe.
Can I make this vegetarian?
The only thing in this recipe that is not vegetarian is Parmesan cheese. "True" Parmesan is made with animal rennet, but there are many hard cheese alternatives that are vegetarian-friendly.
The one that I think is the best and easiest to find is pecorino, which works wonderfully in this recipe. But check the label, some are not vegetarian-friendly.
Can I make this in advance?
This recipe is not well-suited to cooking to completion and being reheated. But you can do lots of the work in advance!
The sauce can be made up to 4-5 days in advance and stored in the fridge in an airtight container.
The dumplings last well for up to 24 hours in the fridge, covered with cling film. After that the tend to lose their light texture and become a bit stodgy.
Serving Suggestions
Malfatti are often eaten in Italy in smaller portions than here as part of a multi-course meal.
However, that is not how I eat at home, but I think that they make a marvellous light meal, and all I add is something to mop up the last of the tomato sauce.
In the pictures on this page, they are served with some slices of garlic baguette. But cheesy garlic bread works just as well!
I often have some of this soft potato focaccia in the freezer, which is also fantastic with these light spinach and ricotta dumplings.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 25cm or 10" saucepan.
- 25cm or 10" frying pan.
- Colander.
- Mixing bowl.
- Stirring spoons.
- Slotted spoon.
- Chopping board.
- Kitchen knife.
- Grater.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Malfatti Recipe: Italian Spinach and Ricotta Dumplings with Tomato Sauce
Ingredients
For the Malfatti:
- 450 g Spinach 1lb
- 250 g Ricotta Cheese 1 Cup
- 75 g Parmesan Cheese ¾ Cup
- 1 Lemon (zest only)
- 1 Large Egg Yolk
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Grated Nutmeg
- 4-5 tablespoon Semolina Flour
For the Tomato Sauce:
- 2 tablespoon Olive Oil
- 2 Garlic Cloves
- 375 ml Tomato Passata 1½ Cups
- ¾ teaspoon Dried Sage
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 Pinch Sugar
Instructions
- Pour 250ml (1 cup) of boiling water into a large 25cm or 10" saucepan, add the spinach and cover it with a lid. Cook the spinach until it has wilted, then drain and run it under cold water to cool it quickly.
- Transfer the spinach to a clean tea towel and squeeze out as much liquid as possible. Finely chop the spinach and transfer it to a bowl.
- Grate the Parmesan cheese.
- Zest the lemon.
- Add the ricotta cheese to the bowl, grated Parmesan cheese, egg yolk, salt, pepper and nutmeg.
- Add the semolina flour, start with 3 tablespoons, and then add the remaining as required whilst you are bringing together the dough for the dumplings.
- Form the dough into 10 dumplings roughly the size of a ping pong ball. Set aside whilst you start the tomato sauce.
- Bash the garlic cloves with the side of a knife, and remove the papery skin.
- Heat a 25cm or 10" frying pan over a medium-high heat, add the olive oil and then the garlic cloves and cook until golden, this will take around 2-3 minutes.
- Pour in the tomato passata, crush in the sage, add the salt, pepper and sugar. Stir, reduce the heat to low and allow the sauce to simmer for 10 minutes.
- Drop the dumplings into the water and cook until they begin to float. This will take around 5 minutes.
- Remove with a slotted spoon and drain on kitchen paper.
- Serve a pool of the tomato sauce on a plate, and add the dumplings.
