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These delicate Malfatti spinach and ricotta dumplings bring a touch of Italian comfort right to your table. Soft and pillowy, with a rich blend of fresh spinach, creamy ricotta, and a whisper of nutmeg, they’re bathed in a fragrant sage brown butter that elevates each bite. Perfect for a cozy weeknight or an elegant gathering, this recipe turns simple ingredients into a memorable dish in just 25 minutes.
I discovered Malfatti when craving something both comforting and elegant. After the first bite, they became a household favorite, especially because they come together so quickly yet feel like a special treat.
Ingredients
- Fresh spinach: steamed and drained thoroughly for bright flavor and moisture balance
- Ricotta cheese: the creaminess is crucial for soft, delicate texture opt for whole milk ricotta for best results
- Large egg: binds the ingredients ensuring the dumplings hold their shape while cooking
- Grated Parmesan cheese: adds a savory, nutty note that deepens the flavor profile
- All purpose flour: essential for structure choose a fresh, high quality brand
- Semolina flour: brings a slight firmness and textural contrast though can be omitted for glutenfree needs
- Salt: enhances all the flavors harmoniously
- Freshly grated nutmeg: lending warm and subtle spice fresh is ideal but ground nutmeg works in a pinch
- Butter: the foundation for rich sage brown butter use unsalted so you can control the saltiness
- Fresh sage leaves: critical for that classic aromatic flavor pick bright green, unblemished leaves
Instructions
- Prepare Spinach:
- Steam the fresh spinach gently with a splash of water and a pinch of salt until just wilted. Allow to cool, then press out excess moisture thoroughly using your hands or a clean towel. Chop finely to evenly disperse in the mixture.
- Mix Ingredients:
- In a large mixing bowl, combine the drained ricotta, finely chopped spinach, egg, Parmesan, all purpose flour, semolina flour, salt, and freshly grated nutmeg. Stir until the mixture is smooth and uniformly blended. Avoid overmixing to keep the dumplings tender.
- Form Dumplings:
- Using clean hands, gently roll the mixture into small balls about one and a half inches in diameter. Make sure they are compact enough to hold shape in boiling water but not too dense.
- Cook Dumplings:
- Bring a large pot of salted water to a steady boil. Carefully drop the dumplings in batches, giving them room to swim. They are ready when they float to the surface, which usually takes about two to three minutes. Use a slotted spoon to remove them.
- Make Sage Brown Butter:
- In a skillet over medium heat, melt the butter and add fresh sage leaves. Let the butter cook gently until it foams and turns a warm golden brown with a nutty aroma while the sage leaves crisp. Watch carefully to avoid burning. Remove the sage leaves once crisped and set aside.
- Coat Dumplings:
- Add the cooked Malfatti to the skillet with the browned butter, tossing gently to coat them evenly. Transfer to serving plates, sprinkle with the crispy sage leaves and an extra grating of Parmesan. For a bright twist, a quick drizzle of fresh lemon juice works beautifully.
One of my favorite things about this dish is how the nutmeg subtly lifts the spinach and ricotta combination. It reminds me of gathering around the table with family, sharing stories over plates of these soft pillows of flavor that always bring smiles all around.
Storage Tips
Store any leftovers in an airtight container layered with parchment paper to prevent sticking. They keep well for up to three days in the refrigerator. For longer storage, freeze uncooked dumplings on a sheet until solid before transferring to a freezer safe bag. Reheat by boiling until warmed through or sautéing briefly for a crisp finish.
Ingredient Substitutions
Ricotta can be swapped for cottage cheese for a lighter option or blended cashews with nutritional yeast for a vegan version. Replace sage with thyme or oregano for a different herbal note in the brown butter. Use glutenfree flour blends instead of all purpose and semolina to accommodate gluten intolerance.
Serving Suggestions
A crisp garden salad with a tangy vinaigrette contrasts nicely with the rich dumplings. Warm garlic bread is ideal for mopping up the luscious butter sauce. Roasted autumn vegetables or a simple Caprese salad provide fresh, vibrant sides that keep the meal balanced and colorful.
Malfatti may seem delicate but are wonderfully forgiving once you get the hang of handling the mixture and timing the cooking. Enjoy crafting this warm, tender dish whenever you want a little Italian magic at home.
Common Questions About Recipes
- → How do I select fresh spinach for Malfatti?
Choose vibrant green spinach leaves without wilting or dark spots. Smaller leaves offer milder flavors, while larger ones are equally suitable. If using frozen spinach, thaw and drain well to remove excess moisture before mixing.
- → What is the best way to store leftover Malfatti?
Place leftovers in an airtight container with parchment paper layers to prevent sticking. Refrigerate for up to three days to maintain freshness and texture.
- → Can I freeze uncooked Malfatti, and how do I do it?
Freeze uncooked dumplings by arranging them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. They can be frozen for up to three months. Cook directly from frozen by adding a few extra minutes to boiling time.
- → What if my dumplings fall apart while cooking?
This usually happens if spinach holds too much moisture or if the dough lacks enough flour. Drain spinach thoroughly and adjust flour amounts. Chilling dumplings for 15 minutes before cooking helps them retain shape.
- → Are Malfatti suitable for gluten-free diets?
Yes, substitute all-purpose flour with a gluten-free blend and ensure semolina is gluten-free if required. The texture may vary slightly but remains delicious.
- → Can I make Malfatti vegan?
Absolutely. Use plant-based cheeses such as cashew or almond blends, replace eggs with flax eggs, and swap Parmesan for nutritional yeast to keep flavors rich and satisfying.