If you’re on the hunt for a dish that feels like a warm hug from Italian cucina, this Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe is exactly what you need. These tender, rustic dumplings are packed with fresh spinach and creamy ricotta, striking the perfect balance between light and comforting. The vibrant Napoli sauce made with San Marzano tomatoes adds a bright, aromatic finish that complements every bite. It’s a recipe that’s both humble in its origins and rich in flavor, perfect for sharing with friends or indulging on a cozy night in.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple but absolutely key to making this dish shine. Each component lends its unique touch—from the creamy ricotta that defines the dumplings’ softness to the fresh spinach bringing color and earthiness, and the Napoli sauce that ties it all beautifully together.
- 250g fresh spinach: Fresh and vibrant, the base of our green filling, blanched to keep it bright and tender.
- 250g ricotta cheese: Creamy and light, ricotta infuses the dumplings with softness and richness.
- 50g grated Parmesan cheese: Adds a savory depth that perfectly complements the mild ricotta.
- 1 lightly beaten egg: Acts as a gentle binder to keep our dumplings together without making them dense.
- 50g all-purpose flour: Used sparingly to maintain a tender texture while giving the dumplings structure.
- Salt & pepper, to taste: Essential seasonings to enhance the natural flavors of our ingredients.
- Olive oil, for richness (optional in dough): Adds a silky finish if you decide to include it in the batter.
- 2 tbsp olive oil: For the Napoli sauce base, bringing fruitiness and warmth to the pan.
- 2 cloves garlic, finely minced: Infuses the sauce with its unmistakable aromatic goodness.
- 1 small onion, finely diced: Adds natural sweetness and depth when softened gently.
- 400g canned crushed San Marzano tomatoes: The soul of the Napoli sauce—rich, sweet, and vibrant.
- Salt & pepper, to taste: Season to balance the acidity and sweetness of the sauce.
- Pinch of sugar (optional): Helps mellow the acidity of the tomatoes without overpowering.
- Fresh basil leaves, a handful: Stirred into the sauce for that unmistakable Italian aroma.
- Freshly grated Parmesan or Pecorino Romano cheese: For topping and finishing with an extra savory pop.
- Extra virgin olive oil drizzle: Adds a luscious, fruity finish just before serving.
- Fresh torn basil leaves: Garnish that brings both color and fresh herbaceous notes.
How to Make Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Step 1: Prepare the Spinach
Start by washing your fresh spinach thoroughly to remove any grit. Blanch it in boiling water for just 1 to 2 minutes until it wilts but retains its intense green color. Quickly transfer the spinach into an ice bath to stop the cooking process and lock in that fresh flavor. Once cooled, squeeze out as much moisture as you can—this step is crucial because watery spinach can ruin the dumplings’ texture. Finally, chop it finely so it blends seamlessly into the ricotta mixture.
Step 2: Make the Dumpling Dough
In a spacious bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, lightly beaten egg, salt, and pepper. The secret here is to fold in the flour slowly and gently, just until the dough holds together but stays soft and slightly sticky. Overworking the dough can make the malfatti tough, which is exactly what we want to avoid. The texture at this point should feel delicate and tender—just right for these little pillows of comfort.
Step 3: Shape the Malfatti
With your hands dusted lightly with flour, scoop small portions of dough and shape them into rustic oval dumplings. No need for perfection here—“malfatti” actually means “poorly made,” so embrace the charmingly imperfect forms. This rusticity is what gives the dish its character, and each dumpling has its own unique shape and personality.
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle boil—salt is key for seasoning the dumplings subtly as they cook. Carefully add the malfatti in batches to avoid overcrowding. They only need 2 to 3 minutes; once they float to the surface, that’s your sign they’re cooked through. Use a slotted spoon to remove them, setting the dumplings aside while keeping them warm for serving.
Step 5: Prepare the Napoli Sauce
Heat olive oil in a skillet over medium heat, and gently sauté the minced garlic and diced onion until soft and fragrant. Add the crushed San Marzano tomatoes, seasoning with salt, pepper, and just a pinch of sugar if you want to balance the natural acidity of the tomatoes. Let it simmer softly for around 20 minutes, stirring occasionally. Stir in fresh basil leaves at the very end to keep their aroma fresh and lively, giving the sauce a beautiful herbal complexity.
Step 6: Combine and Serve
Gently toss the warm malfatti with the rich Napoli sauce, making sure each dumpling is beautifully coated. Serve them immediately topped with a generous sprinkle of freshly grated Parmesan or Pecorino Romano. Finish with a drizzle of extra virgin olive oil and a scattering of torn fresh basil leaves to elevate aroma and presentation. Every bite is an exquisite balance of creaminess and bright tomato flavor—pure Italian magic.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe
Garnishes
Fresh torn basil leaves and an extra grating of Parmesan or Pecorino Romano cheese are perfect finishing touches. A light drizzle of good quality extra virgin olive oil adds a pleasant fruity note that brings out the flavors of both the dumplings and the sauce beautifully. You might also add a sprinkle of freshly cracked black pepper for a subtle kick.
Side Dishes
Pair this dish with a crisp green salad tossed in a light vinaigrette to cut through the richness or some crusty Italian bread to sop up every last bit of Napoli sauce. For a heartier meal, roasted seasonal vegetables or a plate of grilled zucchini lightly seasoned with lemon complement the malfatti wonderfully.
Creative Ways to Present
If you want to impress guests, serve the malfatti in shallow bowls with a few whole basil leaves for a pop of fresh green, and use a ladle to artfully pool the Napoli sauce around the dumplings. A sprinkle of edible flowers or freshly cracked peppercorns adds a touch of elegance. For a fun twist, try serving the dumplings baked with a layer of mozzarella on top to introduce a gooey, melty component.
Make Ahead and Storage
Storing Leftovers
Leftover malfatti and Napoli sauce can be stored separately in airtight containers in the refrigerator for up to 2 days. Keep the dumplings relatively dry to avoid them becoming mushy, and store the sauce chilled for maximum flavor retention.
Freezing
You can freeze uncooked malfatti by placing them on a baking sheet lined with parchment paper, freezing until solid, and then transferring to a freezer-safe bag or container. They’ll keep for up to 3 months. When ready, cook them straight from frozen, adding a minute or two to the boiling time. The Napoli sauce freezes well on its own in portions, perfect for quick meals later.
Reheating
Gently reheat leftover malfatti by warming them in simmering sauce over low heat, stirring occasionally until heated through. Avoid microwaving directly on its own to prevent drying out. For the sauce, warm it gently on the stove until bubbly and aromatic before combining with the dumplings again.
FAQs
What does “Malfatti” mean?
“Malfatti” translates to “poorly made” in Italian, a playful nod to the dumplings’ rustic, irregular shape. It’s a term that captures the charm of hand-formed, imperfect dumplings that prioritize flavor and texture over appearance.
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw it completely and squeeze out as much moisture as possible. Frozen spinach tends to hold more water, which can make the dumpling dough too wet and affect the texture negatively.
Is this recipe gluten-free?
The recipe as written includes all-purpose flour, which contains gluten. However, you can substitute with a gluten-free flour blend designed for baking and thickening. Expect slight differences in texture, so adjust carefully.
Can I make the Napoli sauce ahead of time?
Absolutely! The sauce develops even richer flavors when made a day ahead. Simply store it in the fridge and reheat gently on the stove before serving with the dumplings.
How do I prevent the malfatti from falling apart?
Be gentle when mixing and shaping the dough, avoid adding too much flour, and cook in gently boiling water without stirring vigorously. The light touch and correct moisture content keep them intact and tender.
Final Thoughts
Getting cozy with a plate of Malfatti (Italian Spinach Ricotta Dumplings) with Napoli Sauce Recipe feels like discovering an Italian family secret. The delicate dumplings paired with a vibrant, home-cooked tomato sauce make every bite a joy. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to become a treasured classic in your kitchen. Go ahead, give it a try—you’ll fall in love with every spoonful.
