Stepping into my kitchen, I often find myself on a quest for comfort—comfort food that warms the soul and brings a touch of Italy to my table. That’s how I discovered the magic of Malfatti, those delightful spinach and ricotta dumplings that practically melt in your mouth. Picture this: vibrant green spinach, creamy ricotta, and a hint of nutmeg, all wrapped up in tender, pillowy dumplings.
By combining these simple ingredients and drenching them in sage brown butter, I transformed a regular weeknight dinner into something extraordinary—all in just 25 minutes! Whether it’s a cozy meal for yourself or a special treat for loved ones, this dish is a crowd-pleaser that reminds us how beautiful homemade meals can be. So, let’s roll up our sleeves and create these Malfatti that will not only satisfy cravings but also spread warmth and happiness around the dinner table.
Why will you love Malfatti?
Comforting, Yet Elegant: These Malfatti dumplings are the perfect blend of simplicity and sophistication, making them ideal for any occasion.
Quick to Make: With just 25 minutes of prep, you can whip up a delicious meal in no time.
Versatile Flavors: Enjoy them with rich sage brown butter, or switch it up with your favorite sauce.
Colorful Ingredients: The vibrant spinach not only adds nutrition but also makes for a visually stunning plate.
Crowd-Pleasing Delight: These light and fluffy dumplings are sure to impress, whether you’re hosting a dinner party or enjoying a cozy night in.
Malfatti Spinach and Ricotta Ingredients
For the Dumplings
- Fresh Spinach – This key ingredient offers a mild taste and vibrant color; if unavailable, frozen spinach can work—just ensure you drain excess liquid.
- Ricotta Cheese – Adds creaminess and helps bind the dumpling mixture; cottage cheese serves as a lower-fat alternative, though it alters texture slightly.
- Large Egg – Acts as a binder for the dumplings; for a vegan option, a flax egg can be substituted.
- Grated Parmesan Cheese – Provides a savory, nutty flavor; nutritional yeast can be used for a vegan approach.
- All-Purpose Flour – Essential for the structure of the dumplings; gluten-free flour blends are viable if needed.
- Semolina Flour – Enhances texture; best kept unless you require a gluten-free option.
- Salt – Enhances overall flavor; feel free to adjust to taste.
- Freshly Grated Nutmeg – Adds warmth and depth; ground nutmeg works as a substitute if fresh isn’t available.
For the Sage Brown Butter
- Butter – Creates a rich base for sage brown butter, adding sumptuous flavor; olive oil is a viable alternative for a dairy-free option.
- Fresh Sage Leaves – Imparts an aromatic and flavorful element; thyme or oregano can replace it but will change the flavor profile.
Each bite of these Malfatti (Italian spinach ricotta dumplings) showcases the essence of homemade Italian comfort, inviting you to relish the moment as you enjoy this delightful dish!
How to Make Malfatti
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Prepare Spinach: Steam fresh spinach with a sprinkle of water and salt until it wilts. Drain well, cool down, and squeeze out any excess moisture before finely chopping it.
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Mix Ingredients: In a spacious bowl, combine your drained ricotta, chopped spinach, egg, grated Parmesan, all-purpose flour, semolina flour, salt, and freshly grated nutmeg. Stir everything together until it’s smooth and well incorporated.
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Form Dumplings: With clean hands, roll the mixture into 1.5-inch balls, ensuring they are compact enough to hold their shape while cooking.
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Cook Dumplings: Bring a pot of salted water to a boil. Carefully drop the dumplings in batches and cook until they float to the surface (about 2-3 minutes).
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Make Sage Brown Butter: In a skillet, melt the butter over medium heat, then add fresh sage leaves. Sauté until the butter turns golden brown and the sage is crispy. Remove the sage and set aside.
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Coat Dumplings: Gently add the cooked Malfatti to the skillet, tossing them until they’re elegantly coated with the sage butter. Serve with the crispy sage leaves and a sprinkle of Parmesan cheese on top for that luxurious finish.
Optional: Drizzle with lemon juice for a zesty kick.
Exact quantities are listed in the recipe card below.
Expert Tips for Malfatti
- Drain Spinach Well: Ensure you thoroughly remove excess moisture from the spinach to avoid soggy Malfatti. Use a clean kitchen towel for best results.
- Avoid Overcrowding: When boiling the dumplings, cook in batches to help them float and cook evenly without sticking together.
- Check Butter Temperature: Watch the butter carefully while making sage brown butter; it should be golden brown, not burnt. Stir frequently for precise control.
- Mix Gently: While combining the ingredients, avoid overworking the dough. This keeps the Malfatti tender and fluffy instead of dense.
- Chill for Firmness: For easier handling, chill the formed dumplings in the refrigerator for about 15 minutes before boiling; this helps maintain their shape.
- Experiment with Herbs: Feel free to add herbs like basil or parsley to the dumpling mixture for an extra burst of flavor in your Malfatti.
Malfatti Variations & Substitutions
Feel free to explore these delicious twists on the classic Malfatti recipe to suit your taste and creativity.
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Dairy-Free: Substitute ricotta with a blend of cashew cream and nutritional yeast for a creamy, vegan option that maintains flavor.
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Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour to make these dumplings suitable for gluten-sensitive friends.
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Add Spice: Incorporate a pinch of red pepper flakes into the dumpling mixture for a hint of heat that dances on your palate.
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Herb Infusion: Experiment with fresh chopped basil or parsley mixed into the dumplings to enhance the flavor with an aromatic twist.
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Nutmeg Substitute: If you don’t have fresh nutmeg, ground nutmeg will do, but be mindful as it’s more potent—less is more!
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Sage Alternatives: Swap sage for fresh thyme or tarragon to alter the flavor profile, providing a unique taste experience with each batch.
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Sauce Switch-Up: Try these dumplings in marinara or a refreshing pesto sauce instead of sage brown butter for a new flavor adventure.
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Meat-Lover’s Delight: For a heartier version, consider folding in cooked, crumbled sausage or pancetta to the dumpling mixture for extra savory goodness.
Each variation is an invitation to unleash your inner chef and create a personalized experience!
What to Serve with Malfatti (Italian Spinach Ricotta Dumplings)?
Elevate your Malfatti experience by pairing them with complementary sides that keep the dinner vibrant and satisfying.
- Light Garden Salad: A fresh mix of greens with a tangy vinaigrette balances the richness of the dumplings, enhancing your meal’s flavors.
- Garlic Bread: Crispy, buttery garlic bread offers a delightful crunchy contrast, perfect for soaking up any leftover sage brown butter.
- Roasted Vegetables: Colorful, caramelized seasonal vegetables add a sweet earthy layer that pairs wonderfully with the creamy texture of the Malfatti.
- Caprese Salad: The combination of ripe tomatoes, fresh mozzarella, and basil creates a light, refreshing counterpart to the savory dumplings.
Consider pairing the Malfatti with a light white wine, such as Pinot Grigio, which complements the dish’s flavors without overpowering them. For dessert, a simple lemon sorbet provides a refreshing cleanse at the end of the meal, rounding off a delightful Italian feast. Each of these pairings works to create a harmonious dining experience that you’ll cherish!
Make Ahead Options
These Malfatti (Italian spinach ricotta dumplings) are perfect for meal prep enthusiasts looking for a time-saving solution! You can prepare the dumpling mixture and form the balls up to 24 hours in advance; simply cover and refrigerate until you’re ready to cook. If you’re planning ahead for the week, the shaped dumplings can even be frozen for up to 3 months—just make sure to place them in a single layer on a baking sheet before transferring to a freezer-safe container to prevent sticking. When it’s time to serve, boil the frozen dumplings directly from the freezer; they will just take a few extra minutes to cook. This way, you’ll enjoy these delightful Malfatti that remain tender and delicious while minimizing your kitchen time on busy weeknights!
How to Store and Freeze Malfatti
Fridge: Store leftover Malfatti in an airtight container for up to 3 days. To keep them fresh, layer parchment paper between dumplings to prevent sticking.
Freezer: For longer storage, freeze the uncooked dumplings on a baking sheet until firm, then transfer to a freezer-safe bag. They can last up to 3 months.
Reheating: To reheat cooked Malfatti, simmer gently in boiling water for a couple of minutes until heated through. For a crispy texture, sauté them in a little butter or olive oil after boiling.
Make-Ahead: Prepare the Malfatti mixture in advance and refrigerate for up to a day. Simply roll them into dumplings when you’re ready to cook, making your meal quick and easy!
Malfatti (Spinach and Ricotta Dumplings) Recipe FAQs
How do I select fresh spinach for Malfatti?
Absolutely! When choosing fresh spinach, look for vibrant green leaves without any dark spots or wilting. Smaller leaves often have a milder flavor, but large leaves can be just as delicious. If you decide to go with frozen spinach, make sure to thaw and drain it well to avoid excess moisture in your dumplings.
What is the best way to store leftover Malfatti?
Very! To store leftover Malfatti, simply place them in an airtight container lined with parchment paper to prevent sticking. They can be kept in the refrigerator for up to 3 days. For optimal freshness, make sure the container is sealed tightly to keep out excess air.
Can I freeze uncooked Malfatti, and how do I do it?
Yes, you can! To freeze uncooked Malfatti, lay them out on a baking sheet in a single layer to avoid sticking. Place the baking sheet in the freezer until the dumplings are firm (about 1-2 hours), then transfer them to a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to cook, boil them straight from the freezer for an extra 2-3 minutes.
What if my dumplings are falling apart while cooking?
A common issue! If your Malfatti are falling apart, it may be due to excess moisture in the spinach or not enough flour in the mixture. To fix this, make sure your spinach is thoroughly drained and squeezed dry. If necessary, adjust the flour amounts to create a firmer dough. If you’re experiencing this problem, you can also chill the dumplings for 15 minutes before boiling to help them hold their shape.
Are Malfatti suitable for gluten-free diets?
Absolutely! You can make delightful gluten-free Malfatti by substituting all-purpose flour with a gluten-free flour blend. Additionally, ensure that your semolina flour is gluten-free if using a blend that requires it. Just remember, the texture may be slightly different, but your dumplings will still be delicious!
Can I make Malfatti vegan?
Absolutely! To convert the Malfatti into a vegan dish, replace the ricotta with a plant-based alternative like almond or cashew cheese, trial a flax egg instead of the regular one, and use nutritional yeast in place of Parmesan. Your dumplings will be just as flavorful and delightful!
Malfatti Spinach Ricotta Dumplings with Savory Sage Butter
Ingredients
Equipment
Method
- Prepare Spinach: Steam fresh spinach with a sprinkle of water and salt until it wilts. Drain well, cool down, and squeeze out any excess moisture before finely chopping it.
- Mix Ingredients: In a spacious bowl, combine your drained ricotta, chopped spinach, egg, grated Parmesan, all-purpose flour, semolina flour, salt, and freshly grated nutmeg. Stir everything together until it's smooth and well incorporated.
- Form Dumplings: With clean hands, roll the mixture into 1.5-inch balls, ensuring they are compact enough to hold their shape while cooking.
- Cook Dumplings: Bring a pot of salted water to a boil. Carefully drop the dumplings in batches and cook until they float to the surface (about 2-3 minutes).
- Make Sage Brown Butter: In a skillet, melt the butter over medium heat, then add fresh sage leaves. Sauté until the butter turns golden brown and the sage is crispy. Remove the sage and set aside.
- Coat Dumplings: Gently add the cooked Malfatti to the skillet, tossing them until they're elegantly coated with the sage butter. Serve with the crispy sage leaves and a sprinkle of Parmesan cheese on top for that luxurious finish.