Italian Spinach Ricotta Dumplings

This spinach-ricotta dumpling recipe is an authentic taste of Northern Italy, prepared with a classic Napoli sauce that perfectly complements the delicate malfatti. The name "malfatti" literally means "poorly made" in Italian, reflecting their rustic, free-form shape that celebrates imperfection in the most delicious way.

I first discovered malfatti while traveling through Tuscany, where a local nonna showed me how to form these pillowy dumplings. The way she casually tossed together ingredients without measuring inspired me to bring this unfussy approach to Italian cooking into my own kitchen.

Ingredients

• Ricotta cheese: Must be dry and crumbly, not wet and spreadable for proper dumpling texture
• Baby spinach: Provides a tender texture and mild flavor that balances beautifully with the creamy ricotta
• Freshly grated Parmesan cheese: Adds depth and saltiness that elevates the entire dish
• Fresh basil: Brings brightness and authentic Italian aroma to both the sauce and dumplings
• Plain flour: Helps bind the dumplings without making them heavy or dense
• Crushed tomatoes: Create the base for an authentic Napoli sauce with perfect consistency
• Olive oil: Used both in the sauce and dumplings to carry the flavors of the aromatics
• Garlic and onion: Create the aromatic foundation for both components of the dish
• Eggs: Provide structure that helps the dumplings hold together during cooking

Step-by-Step Instructions

Prepare the Napoli Sauce:

Sauté garlic and onion in olive oil over medium heat until softened and fragrant, about 3 minutes. Add crushed tomatoes, tomato paste, water, basil stem, sugar, salt, and pepper. Allow to simmer on low heat for 20 minutes, stirring occasionally, until it thickens to a rich, velvety consistency.

Prepare the Spinach:

Toss fresh spinach with salt in a colander and let it sit for 20 minutes. Roll the spinach in a clean kitchen towel and squeeze firmly to extract any remaining liquid. Roughly chop the spinach.

Sauté the Aromatics:

Heat olive oil in a skillet over medium-high heat. Add garlic and eschallot, cooking until translucent. Add the prepared spinach and cook until wilted. Transfer to a large bowl and cool.

Mix the Malfatti Dough:

Combine cooled spinach mixture with ricotta, basil, eggs, Parmesan, flour, salt, and pepper. Mix thoroughly until somewhat sticky but holds shape.

Shape the Dumplings:

Using two dessert spoons, shape 1½ tablespoons of the mixture into a quenelle. Place each dumpling on a paper-lined tray.

Cook the Dumplings:

Bring water to a boil and cook 6 dumplings at a time for 2 minutes, until they float. Drain on a paper towel-lined tray.

Assemble and Bake:

Pour Napoli sauce into a baking dish, arrange dumplings on top, drizzle with extra virgin olive oil, and bake in a preheated 180°C/350°F oven for 15 minutes.

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My favorite thing about this recipe is the contrasting textures between the soft, pillowy dumplings and the slightly chunky, robust tomato sauce. The first time I served this to my Italian friend Marco, he closed his eyes while eating and said it reminded him of his grandmother's cooking. No greater compliment exists in Italian cuisine.

Troubleshooting Wet Ricotta

If your ricotta is too wet, place it in a fine-mesh sieve lined with cheesecloth over a bowl. Cover with plastic wrap and refrigerate overnight to drain excess moisture. You can also press gently with paper towels to absorb surface moisture. The texture of your ricotta is crucial to the success of this recipe, as excess moisture will make the dumplings difficult to shape and prone to falling apart during cooking.

Make-Ahead Options

Malfatti work beautifully as a make-ahead dish. You can prepare the dumplings up to the boiling stage, cool them completely, and refrigerate for up to 24 hours. The Napoli sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When ready to serve, simply assemble in your baking dish and increase the baking time by about 5-7 minutes to ensure everything is heated through.

Serving Suggestions

Unlike many Italian pasta dishes, malfatti doesn't require a starchy side. Pair with a simple arugula salad dressed with lemon juice and olive oil. For a special occasion, start with an antipasti platter featuring marinated vegetables, olives, and thin slices of prosciutto. A light, acidic Italian white wine like Pinot Grigio complements the creaminess beautifully.

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The malfatti are a perfect example of how simple ingredients and techniques can create truly special dishes.

Frequently Asked Questions

→ What type of ricotta works best for malfatti?

Use a dry, firm ricotta rather than wet, spreadable varieties. If your ricotta seems too wet, drain it in a cheesecloth-lined colander for several hours or overnight in the refrigerator to remove excess moisture. Proper ricotta consistency is crucial for forming dumplings that hold together during cooking.

→ Can malfatti be made ahead of time?

Yes! You can prepare the formed dumplings a day ahead and refrigerate them on a parchment-lined tray. You can also fully cook the dumplings and refrigerate them separately from the sauce. When ready to serve, simply assemble in a baking dish and bake until heated through and lightly golden.

→ Why do my malfatti fall apart when cooking?

This typically happens if the mixture is too wet. Make sure to thoroughly drain both the ricotta and spinach. The spinach should be salted, left to wilt, and then squeezed very dry in a clean kitchen towel. You may need to add a bit more flour if the mixture still seems too wet to hold its shape.

→ Can I freeze malfatti?

Yes, malfatti freeze well. You can freeze them after the initial poaching step. Place them on a baking sheet until solid, then transfer to a freezer container. When ready to use, thaw in the refrigerator, then proceed with the baking step. The sauce can also be frozen separately.

→ What can I serve with malfatti?

Malfatti are quite filling on their own, similar to gnocchi, so they don't need a starchy side. They pair perfectly with a simple green salad dressed with Italian or balsamic dressing. For a more substantial meal, serve with crusty Italian bread to soak up the delicious sauce.

→ Can I substitute the spinach with other greens?

Absolutely! While spinach is traditional, you can substitute with Swiss chard, kale, or even nettles (when in season). Just ensure whatever greens you use are thoroughly cooked and well-drained to prevent excess moisture in the dumpling mixture.