Fresh spinach, creamy ricotta, and bright lemon zest come together in malfatti, traditional Northern Italian dumplings whose name translates to “poorly made,” though they’re anything but. These soft, pillowy dumplings are shaped by hand and cooked gently until tender, then served with a tomato sauce that complements their mild, savory flavor. Adding sliced green garlic while sautéing the spinach introduces a subtle aromatic note that lifts the dish without overpowering it.
Malfatti have a delicate texture that’s definitely indulgent, but also surprisingly easy to prepare. The dumplings are versatile enough to pair with a variety of sauces, from a classic tomato base to a light butter and sage drizzle. The combination of spinach, ricotta, and lemon zest keeps the flavors fresh and balanced, while the Parmesan adds a nutty richness. This recipe yields enough dumplings for four generous servings, making it an ideal choice for a family meal or a dinner with friends.
Customizing This Dish
- Swap the green garlic for shallots or mild spring onions if unavailable.
- Replace part of the spinach with finely chopped Swiss chard, kale, or beet greens for a different flavor profile.
- Stir in fresh herbs such as basil, parsley, or thyme into the dough for extra aromatic depth.
What to Serve With This Dish
- A simple green salad with lemon and olive oil to balance the richness of the dumplings.
- Roasted or sautéed seasonal vegetables, such as zucchini, bell peppers, or mushrooms.
- Crusty bread to soak up the tomato sauce.
- Light Italian white wine, such as Pinot Grigio or Soave, to complement the fresh flavors.
Storing and Serving Leftovers
- Refrigerate: Place leftover malfatti in an airtight container with sauce for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat or in a 325°F oven until heated through. Stir occasionally to prevent sticking and maintain tenderness.
Freezing and Reheating After Freezing
- Freeze uncooked: Shape dumplings and arrange on a tray lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
- Cook from frozen: Drop frozen dumfatti directly into gently boiling salted water, adding 1–2 extra minutes to the cooking time.
- Freeze cooked: Cool cooked dumplings completely, then store in sauce in an airtight container. Freeze for up to 2 months. Reheat gently over low heat, stirring occasionally, until thoroughly warmed.
Malfatti (Spinach & Ricotta Dumplings)
Equipment Needed
Ingredients
For the malfatti:
- 1 lb fresh spinach
- 2 stalks green garlic, thinly sliced (white and light green parts)
- 1 tbsp olive oil
- 15 oz container of whole milk ricotta (well-drained)
- 3/4 cup finely grated Parmesan cheese
- 1 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp freshly grated nutmeg
- 1 tsp lemon zest
- 3/4 - 1 cup all-purpose flour (plus more for shaping)
For serving:
- 2 1/2 cups tomato sauce of your choosing (warmed)
- Extra grated Parmesan cheese, for garnish
- Olive oil, for drizzling (optional)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced green garlic and sauté for 1–2 minutes until fragrant and just softened. Add the fresh spinach in batches, stirring as it wilts down. Cook until all the spinach is wilted and any excess moisture has mostly evaporated. Transfer the mixture to a bowl and let cool slightly.
- Place the sautéed spinach and green garlic into a piece of cheesecloth or a clean kitchen towel. Gather it up and squeeze firmly over the sink to remove as much liquid as possible. Finely chop the drained mixture and set aside.
- In a large bowl, combine the ricotta, Parmesan, eggs, salt, pepper, nutmeg, and lemon zest. Mix until smooth. Fold in the chopped spinach mixture, then gently mix in the flour (starting with 3/4 cup and adding more if needed) until a soft, slightly sticky dough forms. Avoid overmixing; just combine until it holds together.
- Bring a small pot of salted water to a gentle simmer. Drop in a small spoonful of dough and cook for about 2–3 minutes. If it falls apart, mix in 1–2 tbsp more flour and test again. If it holds together, proceed.
- Lightly flour your hands and work surface. Scoop about 2 tbsp of dough and gently roll into rustic oval dumplings. Place shaped dumplings on a lightly floured tray.
- Bring a large pot of salted water to a gentle boil (not a rolling boil). Cook the malfatti in batches, being careful not to overcrowd. Once they float to the surface, cook for another minute (roughly 3–4 minutes total). Use a slotted spoon to transfer them to a plate.
- Spread some of the warm tomato sauce on the bottom of a serving dish. Arrange the dumplings on top, then spoon over the remaining sauce. Finish with grated Parmesan and a drizzle of olive oil if desired.
Recipe Tips
- Moisture control is key to preventing the dumplings from falling apart. Be sure to drain the ricotta & squeeze the spinach thoroughly using cheesecloth or a towel.
- This is a simple dish with few ingredients, meaning its worth it to splurge on the best quality you can. If there's ever a time to get the expensive whole milk ricotta, this is it.
