Malfatti (Italian Spinach and Ricotta Dumplings)
Malfatti — Italian for 'badly made' — are tender, irregular spinach and ricotta dumplings that melt on the fork. Poached briefly, then warmed in the oven and doused in nutty sage butter, they make a cozy weeknight dinner or an impressive meatless main. Rustic looks, restaurant taste.
- Prep time
- 20 min
- Cook time
- 15 min
- Total time
- 35 min
- Servings
- 3
- Difficulty
- Medium
Instructions
-
1
Heat the olive oil in a skillet, add the spinach and sauté until wilted. Let it cool.
-
2
Once cool, squeeze the spinach thoroughly by hand to remove all moisture, then chop it.
-
3
In a bowl, combine the chopped spinach, ricotta, breadcrumbs and Parmesan. Add the semolina, eggs and seasonings; mix well.
-
4
Spread the flour on a tray. Scoop spoonfuls of the mixture onto the floured tray, shake the tray so the dumplings coat and take shape, then transfer them to a separate container.
-
5
Preheat the oven to 300°F (150°C). Boil salted water in a pot, drop in the malfatti and poach them. Transfer the poached dumplings to an ovenproof dish and bake for 10 minutes.
-
6
Melt the butter in a small skillet, add the sage leaves and fry over gentle heat, stirring often, until the sage is crisp.
-
7
Pour the sage butter over the malfatti, finish with extra grated Parmesan and serve.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Squeeze the spinach bone-dry — wet spinach makes the mixture slump and fall apart in the water.
- The dough is deliberately loose; the flour-coating step keeps each scoop intact, so don't skip it.
- Poach gently; a rolling boil will tear the delicate dumplings apart.
- Test one dumpling first — if it dissolves, work in a bit more flour.
- Salt the poaching water like pasta water; the dough itself is lightly seasoned.
- Don't rush the sage butter — crisp, not browned, leaves give the best flavor.
Serving suggestions
- As a meatless main with a green salad and a glass of white wine.
- Alongside roast chicken instead of a starchy side.
- With simple tomato sauce for a malfatti al pomodoro variation.
- Family-style straight from the baking dish, extra Parmesan at the table.
Substitutions
- Instead of ricotta: well-drained cottage cheese or fresh goat cheese.
- Instead of semolina: fine cornmeal or an extra tablespoon of flour.
- Instead of fresh sage: 1 teaspoon dried sage, added to the melting butter.
- Instead of Parmesan: Pecorino Romano or Grana Padano.
- Instead of fresh spinach: 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry.
Frequently asked questions
Why are they called 'malfatti'?
It means 'badly made' in Italian — a nod to their rustic, uneven shape. Imperfect is the point.
Can I make malfatti ahead?
Yes. Shape them, keep them floured on a tray in the fridge up to a day, then poach and bake just before serving.
Can I freeze malfatti?
Freeze them uncooked on a floured tray, then bag. Poach from frozen, adding a minute or two.
My dumplings fell apart in the water — what went wrong?
Usually too much moisture. Squeeze the spinach harder and add a little more flour or breadcrumbs to the mix.
Can I skip the oven step?
Yes — serve the poached dumplings straight away with the sage butter, though the short bake dries the surface slightly so the butter clings better.
Reviews and questions
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