Malfatti Recipe
Get ready to fall in love with Malfatti, the delightfully rustic Italian dumplings that make comfort food feel truly elegant. These pillowy morsels, made with creamy ricotta and fresh spinach, are proof that simple, honest ingredients can create something magical. Whether you serve them with a drizzle of browned butter or a generous scoop of your favorite marinara, Malfatti delivers a warm, cheesy hug in every bite and is sure to become a beloved favorite at your table.
Ingredients You’ll Need
Malfatti calls for a handful of wholesome, classic ingredients. Each one plays a vital part: from the creamy richness of ricotta to the bright earthiness of spinach, and the nutty Parmesan bringing it all together. Don’t be tempted to substitute—every component is crucial to that signature texture and flavor.
- Whole milk ricotta cheese (1 cup, drained if watery): The star of Malfatti’s creamy texture; draining ensures the dough isn’t too wet.
- Cooked spinach (1 cup, drained and finely chopped): Adds freshness and color; squeeze out every drop of moisture for the lightest dumplings.
- Grated Parmesan cheese (1/2 cup): Brings savory, nutty depth and helps meld the filling.
- All-purpose flour (1/4 cup, plus more for dusting): Gently binds the dough without making it heavy.
- Large egg (1): Gives structure and richness so the Malfatti hold together beautifully.
- Salt (1/2 teaspoon): Essential for highlighting all those wonderful flavors.
- Ground nutmeg (1/4 teaspoon): Just a pinch deepens the comfort food vibe—don’t skip it!
- Black pepper (to taste): Lends a gentle kick; freshly cracked is best.
- Unsalted butter (2 tablespoons, for serving): Melted over the top, it adds a luxurious finish.
- Marinara sauce or browned butter sage sauce (1/2 cup, optional for serving): Perfect for those who want a saucy touch—both options are classic, so pick your favorite.
How to Make Malfatti
Step 1: Mix the Dough
Grab a large bowl and add in your drained ricotta, finely chopped cooked spinach, Parmesan, flour, egg, salt, nutmeg, and black pepper. Mix everything together gently—just until it all comes together. Malfatti dough should be soft and just a bit sticky. If it seems too wet, don’t worry! Simply sprinkle in a tablespoon of flour at a time until it feels scoopable but still tender.
Step 2: Shape the Dumplings
Lightly flour your work surface and dust your hands to avoid sticky situations. Scoop up tablespoon-sized portions of the dough and gently shape them into oval dumplings. They don’t need to look perfect—Malfatti literally means “badly made,” so embrace the rustic shapes! Roll each one in a little flour and set them on a floured tray while you make the rest.
Step 3: Simmer, Don’t Boil
Bring a large pot of salted water to a gentle simmer; not a roaring boil (or your dumplings might fall apart). Use a slotted spoon to carefully drop the Malfatti in batches into the water. Cook for 3 to 4 minutes—once they float to the top, they’re ready! Use your spoon again to transfer them to a plate.
Step 4: Sauce and Serve
While the Malfatti are cooking, melt some unsalted butter in a small pan until just golden. Or, if you’re a fan of saucy dishes, gently heat up your marinara or browned butter sage sauce. Serve the dumplings warm, straight from the pot, with your chosen sauce drizzled lovingly over the top. Pure Italian comfort on a plate!
How to Serve Malfatti
Garnishes
A final flourish makes all the difference. Shower your Malfatti with extra grated Parmesan, delicate ribbons of fresh basil, or a sprinkle of black pepper for a touch of color. If you’re feeling fancy, a few whole fried sage leaves add a crispy, herbaceous note that looks as stunning as it tastes.
Side Dishes
Malfatti is rich and savory, so lighter, crisp-tender vegetables make a wonderful contrast. Try pairing it with a lemony arugula salad, roasted asparagus, or a simple platter of grilled zucchini. Crusty Italian bread is also a must for soaking up any leftover sauce—nothing goes to waste at the table!
Creative Ways to Present
Elevate Malfatti for special occasions by serving it in individual ramekins over a bed of marinara, finished with broiled cheese. Or arrange the dumplings in shallow bowls with dots of sauce between each, creating a playful restaurant-worthy presentation. For a family-style feast, pile them onto a big platter and let everyone dig in, Italian trattoria-style.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Malfatti, place them in a single layer in an airtight container and stash in the refrigerator. They’ll keep beautifully for up to two days. To keep them from sticking together, add a light drizzle of olive oil or melted butter between the layers.
Freezing
Malfatti freezes surprisingly well! Lay uncooked dumplings out on a parchment-lined baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag. They’ll stay fresh for up to a month—just cook straight from frozen in simmering water (add an extra minute or so to the cooking time).
Reheating
To reheat already-cooked Malfatti, place them gently in a skillet with a spoonful of sauce or a dab of water. Cover and warm over low heat until heated through. Microwaving is possible, but a gentle stovetop reheating keeps the texture soft and luscious.
FAQs
What does “Malfatti” mean?
In Italian, Malfatti means “badly made.” The name refers to their rough, rustic shape, and it’s a gentle reminder that perfection isn’t the goal—deliciousness is! Their homespun appearance is part of their charm.
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works just as well, as long as you thaw it completely and squeeze out all excess liquid. Too much water makes the mixture tricky to shape, so get it as dry as possible for fluffy dumplings.
Is it possible to make Malfatti gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour with great results. Just be sure to use a blend intended for baking, so the texture stays light and tender.
Can I prepare the Malfatti dough ahead of time?
Definitely! Prepare and shape the Malfatti up to a day in advance, then refrigerate them on a floured tray, loosely covered. When you’re ready to cook, just pop them right into simmering water—so convenient for entertaining or busy weeknights.
What sauce is best with Malfatti?
Malfatti is delicious with either a simple browned butter sage sauce or a tangy marinara. Both are traditional and classic. For variety, try a light tomato cream sauce or even a drizzle of olive oil infused with garlic and fresh herbs.
Final Thoughts
Homemade Malfatti brings the warmth of Italy straight into your kitchen, reminding us that love and good food don’t require perfection. Gather your ingredients, invite someone to join you, and discover just how wonderful these rustic dumplings can be. Once you try Malfatti, you’ll find yourself craving their pillowy comfort again and again—buon appetito!
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Malfatti Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious and rustic Italian spinach and ricotta dumplings known as Malfatti. These dumplings are packed with flavor and are perfect for a comforting meal.
Ingredients
Ricotta Mixture:
- 1 cup whole milk ricotta cheese (drained if watery)
- 1 cup cooked spinach (drained and finely chopped)
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (plus more for dusting)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Black pepper to taste
For Serving:
- 2 tablespoons unsalted butter
- 1/2 cup marinara sauce or browned butter sage sauce (optional)
Instructions
- Mix Ingredients: Combine ricotta, spinach, Parmesan, flour, egg, salt, nutmeg, and pepper in a bowl.
- Shape Dumplings: Scoop portions of the dough, shape into small ovals, and roll in flour.
- Cook Dumplings: Boil water, add dumplings, and cook until they float to the top.
- Serve: Transfer dumplings to a plate and serve warm with butter or sauce.
Notes
- Malfatti means “badly made” in Italian—these rustic dumplings don’t need to look perfect!
- Ensure spinach and ricotta are well-drained to avoid watery dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
