Description
This Italian Spinach Ricotta Dumplings recipe features tender, flavorful malfatti dumplings made from ricotta and spinach, cooked gently and served with a rich Napoli tomato sauce. Baked to perfection with a golden top and sprinkled with parmesan and fresh basil, these delicious dumplings are a comforting, satisfying meal reminiscent of gnocchi, perfect with a simple leafy green salad.
Ingredients
Scale
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 (leaves kept for the 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
Malfatti:
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 eschallot (large), finely chopped (or 1/2 red onion)
- 500g / 1 lb ricotta (dry type, not wet and spreadable)
- 1/4 cup (lightly packed) basil leaves, finely sliced (use stem for sauce)
- 1 egg
- 1 egg yolk
- 1 cup parmesan, finely grated
- 1/2 cup plain / all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
Serving:
- 1/4 cup parmesan, finely grated
- Basil leaves, small (optional)
Instructions
- Saute garlic and onion: Heat 2 tbsp olive oil in a small pot or large skillet over medium heat. Add 2 minced garlic cloves and half an onion finely diced; cook for 3 minutes until the onion softens.
- Simmer sauce: Add 800g crushed tomato, 1 tbsp tomato paste, 1/2 cup water, 1 basil stem, 1/2 tsp white sugar, 3/4 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally, until the sauce thickens.
- Drain ricotta if needed: Ensure the ricotta is dry and crumbly, not wet and spreadable. If wet, drain excess moisture as per notes.
- Sweat spinach: Toss 300g baby spinach with 1/2 tsp salt in a large colander. Let sit for 20 minutes. Roll spinach in a tea towel and squeeze tightly to remove excess liquid. Roughly chop it.
- Sauté garlic, eschallot, and spinach: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 minced garlic cloves and 1 finely chopped eschallot; cook until translucent, about 1 minute. Add chopped spinach and cook until just wilted. Transfer mixture to a bowl and let cool.
- Prepare Malfatti mixture: To the cooled spinach mixture, add 500g ricotta, 1/4 cup basil leaves finely sliced, 1 whole egg, 1 egg yolk, 1 cup grated parmesan, 1/2 cup flour, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well. The mix will be moist but firm enough to shape.
- Form dumplings: Using two dessert spoons, scoop approximately 1 1/2 tablespoons of mixture and shape each into a quenelle (football shape) using the spoons. Place on a paper-lined tray. Makes about 24-30 dumplings.
- Boil dumplings: Bring a large pot of water to a boil. Add 6 dumplings carefully; cook for 2 minutes or until they float to the surface. Remove with a slotted spoon and place on a paper towel-lined tray. Repeat for remaining dumplings.
- Preheat oven: Preheat oven to 180°C (350°F).
- Assemble and bake: Pour the prepared Napoli sauce into a baking dish. Arrange the boiled Malfatti dumplings evenly on top. Drizzle with extra virgin olive oil. Bake for 15 minutes or until the dumplings develop a faint golden blush.
- Serve: Remove from oven, sprinkle with 1/4 cup grated parmesan and small fresh basil leaves (tear large leaves). Serve in bowls as-is. No starchy side is required; pair with a leafy green salad and Italian or balsamic dressing.
Notes
- If ricotta is wet, drain by placing it in a fine sieve or cheesecloth and pressing out moisture for at least 15-20 minutes. Dry ricotta ensures the Malfatti holds shape and cooks properly.
- The basil stem used in the sauce gives flavor; keep the leaves for adding freshness to the dumplings and garnish.
- Baked Malfatti should have a faint golden blush on top—avoid overbaking to keep them tender.
- These dumplings are similar to gnocchi and are best served without additional starchy sides, accompanied by a fresh salad.
Nutrition
- Serving Size: 1 serving (approx. 6-7 dumplings with sauce)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 130 mg
