Malfatti (Italian spinach ricotta dumplings)
Malfatti means “badly formed” in Italian. These rustic spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible – the very definition of the perfectly imperfect! Malfatti – rustically delicious! I love being proven wrong when it comes to food. As I dubiously fished the totally unimpressive-looking, slippery dumplings from the poaching... Get the Recipe The post Malfatti (Italian spinach ricotta dumplings) appeared first on RecipeTin Eats.
Malfatti means “badly formed” in Italian. These rustic spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible – the very definition of the perfectly imperfect!
Malfatti – rustically delicious!
I love being proven wrong when it comes to food.
As I dubiously fished the totally unimpressive-looking, slippery dumplings from the poaching liquid and plonked them in tomato sauce to pop into the oven, I was mentally preparing for what I could do to save the dish if it came out as bland as I was expecting. Bury in cheese and stick it back in the oven, I thought to myself. Cheese’ll save anything!
How very wrong I was about Malfatti! This is one of the most delicious things I’ve made all year. (Yes, yes, I know I’ve said that a few other recipes I’ve shared this year, but this time*, I really mean it!!) Those plump little gnocchi-like balls are delightedly savoury, ultra-soft and incredibly juicy on the inside. They’re often paired with a tomato-based Napoli Sauce like here, and finished with a shower of parmesan.
Like all addictively tasty things that come in bite-size packages, they’re dangerously difficult to stop popping them in your mouth once you start. One, two, three, five, ten …
* I really meant it the other times I declared this as well. There is room in my life for more than one “most delicious thing I’ve made all year”. I have a big appetite!!
What exactly is Malfatti, anyway?
Malfatti are traditional Italian dumplings made out of spinach and ricotta. They’re bound together with a little flour and egg, and flavoured with parmesan and basil.
Meaning “badly formed”, the name malfatti is an affectionate jibe at their rough and rustic looks. They’re also known as gnudi in other parts of Italy, which means “naked” – a reference to their appearance like pasta-less ravioli.
They are often served with a tomato-based Napoli sauce, though you also see it with other sauces such as brown butter and sage.
Here’s an up close and personal look at the inside of Malfatti. Looks good, eh?
Malfatti are cooked much like gnocchi in boiling water. Like gnocchi, the most common way serve them is also just like that – simply drained, and topped with the sauce.
Sometimes however you see baked versions, where the Malfatti is placed in the sauce and finished in the oven and is my preferred way of making them. Baking them “sets” the surface of the dumplings so they don’t seem soggy (they’re quite wet and slippery straight out of the boiling water). Plus, you get the benefit of a little browning on the edges of the Napoli Sauce which has a change to meld with the dumplings.
I’d be interested in opinions on this (even bold?!) statement from any Italians reading this!
Ingredients in Malfatti Dumplings
Here’s what you need to make the dumplings.
Ricotta (dry and crumbly = good!) – The key ingredient here! Whereas ordinarily you will see recipes calling for the freshest, softest, creamiest ricotta you can find, for Malfatti, we are after drier ricotta so the mixture is firm enough to shape into dumplings.
Rule of thumb – If you can spread the ricotta like butter, it’s too wet so needs to be drained to remove excess water (it’s easy – set over a colander or wrap in tea towels, see recipe notes). If you can virtually crumble it with your hands, it’s perfect!
Emergency save – If, like me, you decide to proceed anyway with a ricotta that you suspect is too wet and find the mixture is so loose you can’t form dumplings, just add the minimum amount of flour required to thicken the mixture;
Garlic and eschalot (US: Shallots) – Essential flavour base. If you don’t have eschalots, use 1/2 a red onion instead. (PS Eschalots are the small onions, sometimes labelled as “French Onions” here in Australia);
Parmesan – Much of the seasoning (flavouring and salt) for Malfatti. It also helps to firm up the mixture;
Flour – Just 1/2 a cup, far less than most dumplings. Required to bind the mixture;
Egg – The world’s best food glue, this is what holds the dumplings together! We use 1 whole egg as well as 1 egg yolk because 1 egg alone was not quite enough to make the Malfatti hold together. Bonus: An extra yolk makes them just that little bit richer and delicious!
Basil – Just a bit, for lovely fresh flavour. If you don’t have fresh basil, I’d just leave it out rather than substitute with dried basil – it’s just not the same.
Ingredients in Napoli Sauce for Malfatti
One of the most popular sauces for Malfatti is a classic Italian tomato sauce called a Napoli Sauce (after the city of Naples, capital of the region where tomatoes and basil are staple flavours). Here’s what you need:
Onion and garlic – Essential aromatic flavour base;
Tomato paste – For a touch of extra tomato flavour and to thicken the sauce slightly (the sauce for Malfatti is typically thick and chunky, rather than loose and runny); and
Basil – Please pretend the basil sprig has been picked bare of the leaves which are used in the Malfatti dumplings! So for the sauce, we just plonk the named stem in to give the sauce the slightest hint of fresh basil flavour.
Crushed or diced tomato – The better the quality, the better the sauce;
Sugar – Just 1/2 a teaspoon, to soften the flavour of the sauce a touch. It’s a shortcut for the sauce which we only simmer for 20 minutes. If you have the time to simmer on a very, very low heat for 1 hour or so to let the flavours develop and the sauce to sweeten naturally, feel free to skip it.
How to make Malfatti
The key thing here is to NOT get too hung about about perfectly perfect dumpling shapes. Remember, Malfatti means “badly formed”. Stick to the spirit of the name – that means a licence for imperfection!
Part 1: Remove water from spinach
Firstly, we need to remove the excess water from the spinach otherwise it makes the Malfatti mixture too loose.
Sweat spinach with salt to remove water – Sprinkle baby spinach with a little salt, then leave for 20 minutes. The salt will draw moisture out of the spinach which makes it easier to squeeze out the water;
Wring out water – Put a handful of spinach on a clean tea towel. Bundle it up and twist firmly to squeeze out the water;
Roughly chop – Not too finely. We don’t want minced spinach dumplings!
Sauté lightly – And lastly, we sauté the garlic and eschalots, then add the spinach in and toss it through.
Then cool before mixing into the ricotta mixture.
Part 2: Make the Malfatti dumplings
Malfatti mixture – Once the spinach is cool, add it into the bowl with the remaining Malfatti ingredients. Then gently mix until combined;
Form wonky or neat dumplings – Use two dessert spoons to form “football” shaped dumplings. DO NOT get too hung up about perfect shapes!! Remember, Malfatti means “badly formed”. So if yours are a bit wonky, you’re staying true to the name!
Boil – The Malfatti are cooked in boiling water, just like other dumplings. So bring a pot of water to the boil, then carefully lower 4 to 6 dumplings in. Don’t crowd the pot – you don’t want the Malfatti bashing into each other;
Cook until they float (~2 minutes) – You’ll know exactly when the Malfatti are cooked because they float to the surface! Also, no need to worry about whether they’re fully cooked through because remember we finish them in the oven.
Use a slotted spoon to fish them out, then place onto paper towels to drain.
Part 3: The Napoli Sauce and baking
The sauce is a simple sauté, stir then simmer job. I should have had them up in earlier steps because it needs to be simmered for 20 minutes. So I typically start the sauce while I’m sweating the spinach.
Make Sauce – Nothing ground breaking here! The usual sauté-garlic-onion-add-tomato-stir-simmer. This sauce is only simmered for 20 minutes which is long enough for it to thicken and develop some flavour. If you’ve got the time, add a bit of extra water and simmer it on super low heat for 1 hour. This will make the sauce even more delicious!
Baking time! As mentioned above, this is not a typical step with Malfatti but having made with and without baking, I can definitively say this is my preferred way to make Malfatti. Just pour the sauce in a pan then top with Malfatti.
Drizzle with olive oil and bake for just 15 minutes which is long enough to just give the surface of the Malfatti the faintest hint of gold blush. But more importantly, it gives the Malfatti a light crust, rather than being slippery and wet straight out of the boiling water;
Baked Malfatti – In the photo above, you can see how the Malfatti is very lightly browned compared to the photo in Step 2. The other benefit of baking is that the dumplings meld with the sauce, you get some caramelisation around the edges of the pan; and
Finish with parmesan – Give the Malfatti a generous dusting of parmesan and sprinkle of fresh basil. Then dish it out!!
How to serve Malfatti
Initially, I was confused about how to serve Malfatti. Over pasta? Over polenta?? Slop it up with bread??
Nope. Think of it like gnocchi. So just like you do with gnocchi, serve yourself a big bowl of Malfatti.
There’s a fair amount of vegetables in this dish in the form of the spinach and tomato. But if you want to add more, add a big leafy salad tossed with Italian Dressing, or a simple Balsamic Dressing.
I also would not turn down a side of garlic bread. But hey, that’s just me! – Nagi x
Watch how to make it
Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce)
- 2 tbsp olive oil
- 2 garlic cloves , finely minced
- 1/2 onion , very finely diced
- 800g / 24 oz crushed tomato (or diced)
- 1 tbsp tomato paste
- 1/2 cup water
- 1 basil stem (after using leaves for Malfatti)
- 1/2 tsp white sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Spinach for Malfatti:
- 300g / 10oz baby spinach (~6 tightly packed cups)
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 cloves garlic , finely minced
- 1 eschallot (large), finely chopped (or 1/2 red onion)
- 500g / 1 lb ricotta (must be dry type, not wet and spreadable, Note 1)
- 1/4 cup (lightly packed) basil leaves, finely sliced (use stem for sauce)
- 1 egg (Note 2)
- 1 egg yolk (Note 2)
- 1 cup parmesan , finely grated
- 1/2 cup flour , plain/all purpose
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup parmesan , finely grated
- Basil leaves , small (optional)
- Saute garlic & onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
- Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.
- Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water – makes Malfatti is hard to shape and cook!
- Sweat spinach: Toss spinach with 1/2 tsp salt in large colander. Leave for 20 minutes, the roll up in tea twoel and squeeze tightly to remove excess liquid. Then roughly chop.
- Saute garlic, eschalot & spinach: Heat oil in a skillet over medium high heat. Add garlic and eschalot, then cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to large bowl, allow to cool.
- Malfatti Mixture: Add ricotta and all remaining Malfatti ingredients into the bowl. Mix well to combine. It should be too wet to roll with hands, but firm enough to shape into dumplings.
- Form dumplings: Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of mixture then shape into a football using the two spoons. Place on a paper lined tray. You should get about 24-30.
- Poach: Bring a large pot of water to the boil, then carefully put 6 dumplings in. Cook for 2 minutes – they should float to the surface. Remove with slotted spoon onto paper towel lined tray.
- Preheat oven to 180°C/350°F.
- Assemble: Pour Napoli Sauce into a baking dish, then top with Malfatti. Drizzle with extra virgin olive oil.
- Bake 15 minutes or until the Malfatti has a faint blush of gold on the surface (Note 3).
- Serve! Sprinkle with parmesan and basil leaves. Spoon into bowls and served as is. No starchy side is required, think of these like gnocchi. Just add a leafy green salad with Italian Dressing or Balsamic Dressing!
Life of Dozer
When Dozer came shoe shopping. I live in a VERY dog friendly area!!!
(PS In case you re wondering, he is anti stilettos and pro sneakers. Something about me not being able to play with him in heels. )
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