If you’ve been searching for a dish that captures the comforting spirit of Italian home cooking, let me introduce you to Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce. This rustic classic is all about fluffy spinach and ricotta pillows, gently simmered and then smothered in a luscious, garlicky tomato sauce. It’s a dinner that never fails to make people smile—both for its cozy, imperfect shapes and its bold, fresh flavors. Whether you’re a seasoned Italian food lover or new to handmade dumplings, this recipe promises a rewarding experience from start to finish.
Ingredients You’ll Need
The beauty of Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce lies in its handful of simple, quality ingredients. Each one brings something special—creaminess, color, or a hint of warmth—to create a dish that’s far greater than the sum of its parts.
- Fresh spinach: Brings beautiful color, subtle earthiness, and a dose of greens to the dumplings.
- Ricotta cheese: Provides creamy texture and rich flavor—use fresh, good-quality ricotta for best results.
- Grated Parmesan cheese: Adds a salty, nutty kick that’s essential for depth.
- All-purpose flour: Binds the mixture and gives the dumplings structure without heaviness.
- Large egg: Acts as the ultimate binder, holding everything together.
- Nutmeg: Just a pinch brings warmth and classic Italian aroma.
- Salt: Enhances all the flavors—don’t skimp!
- Black pepper: Lends a gentle hint of spice in every bite.
- Olive oil: Forms the aromatic base of the Napoli sauce.
- Onion: Sautéed until soft for sweetness and body in the sauce.
- Garlic: Infuses the sauce with that irresistible Italian fragrance.
- Crushed tomatoes: The heart of the Napoli sauce, bringing brightness and tang.
- Dried oregano: Adds classic Italian herb notes that tie the sauce together.
- Sugar (optional): Balances the acidity of the tomatoes if needed.
- Fresh basil: The perfect finishing touch for freshness and color.
How to Make Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce
Step 1: Prepare the Spinach
Start by blanching your washed, chopped spinach in a pot of boiling water for just 1 to 2 minutes, until it’s wilted and vibrantly green. Drain it thoroughly, then gently squeeze out as much moisture as you can—this step is crucial for ensuring your Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce hold together beautifully later. Chop the spinach finely to distribute it evenly in every bite.
Step 2: Mix the Dumpling Dough
In a large mixing bowl, combine the chopped spinach, creamy ricotta, Parmesan, flour, egg, nutmeg, salt, and black pepper. Stir everything together until you have a soft but cohesive dough. It should be moist yet firm enough to hold its shape—if it seems too wet, add a touch more flour. This is where the magic of simple ingredients shines!
Step 3: Shape and Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Using two spoons or your hands, scoop small portions of dough and drop them into the water. Work in batches to avoid overcrowding. The Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce are ready when they float to the surface, which takes about 2 to 3 minutes. Use a slotted spoon to transfer them to a plate as you go.
Step 4: Make the Napoli Sauce
While the dumplings cook, heat olive oil in a saucepan over medium heat. Sauté the finely chopped onion and garlic until they’re soft and fragrant, about 3 to 4 minutes. Stir in the crushed tomatoes, oregano, salt, pepper, and a pinch of sugar if your tomatoes are particularly tangy. Let the sauce simmer gently for 15 to 20 minutes, stirring occasionally, until thickened and rich with flavor.
Step 5: Serve and Garnish
To finish, spoon the Napoli sauce over a generous mound of dumplings. Top with fresh basil leaves and a shower of extra Parmesan, if you like. The result: a plateful of Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce that looks—and tastes—like pure Italian comfort.
How to Serve Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce
Garnishes
Fresh basil leaves are a must for a pop of color and aroma. A grating of extra Parmesan takes things over the top and adds a little salty crunch. If you’re feeling adventurous, a drizzle of good olive oil or a sprinkle of lemon zest can make each bite even more vibrant.
Side Dishes
Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce pairs perfectly with classic sides like garlic bread, a crisp green salad, or even roasted vegetables. The bread is especially handy for soaking up any leftover sauce, while the salad brings a refreshing contrast to the rich dumplings.
Creative Ways to Present
For an elegant touch, serve the dumplings in individual shallow bowls with a generous ladle of Napoli sauce and a basil sprig. For family-style, pile them onto a big platter and let everyone dig in. You can even present them as a starter at a dinner party—just make mini dumplings and serve with toothpicks for a fun twist!
Make Ahead and Storage
Storing Leftovers
Leftover Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce store beautifully in the refrigerator. Simply place them in an airtight container and keep them chilled for up to three days. The flavors deepen over time, making for an even more satisfying meal the next day.
Freezing
If you want to make a big batch, you can freeze the uncooked dumplings on a tray until solid, then transfer to a zip-top bag. When ready, cook them straight from the freezer—just add an extra minute or two to the boiling time. The Napoli sauce also freezes well in a separate container for up to two months.
Reheating
To reheat, gently warm the dumplings and sauce together in a covered skillet over low heat. Add a splash of water if the sauce has thickened too much. Avoid microwaving, as it can make the dumplings rubbery; gentle stovetop reheating keeps their texture tender and delicious.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out all excess water before mixing it into the dough. It’s a great shortcut and works wonderfully in Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce.
Is it possible to make these gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. The results are just as delicious—no one will know the difference!
What kind of ricotta is best?
Whole-milk ricotta delivers the creamiest, richest dumplings, but part-skim ricotta is a good lighter option. Whichever you choose, try to use a high-quality brand for the best results in your Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce.
Can I prepare the dumpling mixture ahead of time?
Yes, you can mix the dough a day ahead and keep it covered in the fridge. When you’re ready to cook, simply shape and boil as directed for fresh, fluffy dumplings.
How do I prevent the dumplings from falling apart?
Be sure to squeeze the spinach dry and don’t skimp on the flour. Also, drop the dumplings into gently boiling (not rolling) water, and handle them carefully with a slotted spoon.
Final Thoughts
I hope you feel inspired to bring the joy of Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce to your table. There’s nothing quite like sharing these tender, flavorful dumplings with family and friends. So gather your ingredients, embrace the rustic charm, and enjoy every delicious, homemade bite!
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Malfatti Italian Spinach Ricotta Dumplings with Napoli Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in the traditional flavors of Italy with this recipe for Malfatti Italian Spinach Ricotta Dumplings served with a rich and aromatic Napoli sauce. These soft, rustic dumplings made from spinach, ricotta, and Parmesan are boiled to perfection and tossed in a savory homemade tomato sauce infused with garlic and herbs. Perfect as a comforting main course, this dish beautifully balances creamy textures with vibrant, fresh flavors for a satisfying vegetarian meal.
Ingredients
For the Malfatti:
- 2 cups fresh spinach (washed and chopped)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Napoli Sauce:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Spinach: Blanch the chopped fresh spinach in boiling water for 1–2 minutes until wilted. Drain thoroughly and squeeze out all excess moisture, then chop it finely to ensure it incorporates well into the dough.
- Make the Malfatti Dough: In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, all-purpose flour, beaten egg, nutmeg, salt, and black pepper. Mix gently until a soft, cohesive dough forms, being careful not to overwork it.
- Cook the Dumplings: Bring a large pot of salted water to a rolling boil. Using a spoon, drop small portions of the dough into the boiling water. Cook them for 2–3 minutes or until the dumplings float to the surface, indicating they are done. Remove them carefully with a slotted spoon and set aside to drain.
- Prepare the Napoli Sauce: In a saucepan over medium heat, warm the olive oil and sauté the finely chopped onion and minced garlic for about 3–4 minutes until they become soft and fragrant. Add the crushed tomatoes, dried oregano, salt, black pepper, and sugar if using. Stir well and let the sauce simmer gently for 15–20 minutes, stirring occasionally to blend the flavors.
- Serve: Spoon the hot Napoli sauce over the cooked Malfatti dumplings. Garnish with fresh basil leaves and sprinkle additional grated Parmesan cheese on top if desired. Serve immediately for best flavor and texture.
Notes
- The name “Malfatti” means “poorly made” in Italian, which refers to their rustic and imperfect shape.
- For a lighter version of this dish, use part-skim ricotta cheese instead of full fat.
- These dumplings pair excellently with garlic bread or a crisp green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling/Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg
