Malfatti Italian Dumplings Delight

Malfatti are those wonderfully tender spinach and ricotta dumplings that bring a touch of Italian comfort right to your table. The vibrant green of fresh spinach paired with creamy ricotta and a hint of nutmeg creates a dish that feels both indulgent and wholesome. Finished with nutty Parmesan and draped in sage brown butter, Malfatti becomes a quick meal that feels special enough for guests but easy enough for a busy weeknight. I first made this recipe during a quiet evening with family, and it instantly became a favorite comfort food that we now revisit whenever we crave something warm and satisfying with a homemade touch.

This recipe quickly became a go to when I want something delicious that feels like a hug on a plate. The combination of soft dumplings with crispy sage butter is truly unforgettable.

Ingredients

• Fresh Spinach: provides color and mild flavor choose vibrant firm leaves and drain very well to avoid sogginess
• Ricotta Cheese: creates the creamy base and helps bind the filling fresh ricotta is best for richness and texture
• Large Egg: acts as a natural binder to hold the dumplings together for vegans a flax egg works as a substitute
• Grated Parmesan Cheese: adds depth with its savory nutty notes quality Parmigiano Reggiano elevates the flavor
• All Purpose Flour: essential for structure use fresh flour for best results or a gluten free blend if needed
• Semolina Flour: gives a delicate firmness to the dumplings texture opt for fine semolina
• Salt: balances and enhances the flavors throughout
• Freshly Grated Nutmeg: warms up the filling with aromatic spice freshly grated is best but ground nutmeg is okay
• Butter: the base for sage brown butter which enriches the dish choose unsalted butter for control over seasoning
• Fresh Sage Leaves: provide fragrant earthy notes to the brown butter sauce pick fresh vibrant leaves for best aroma

Instructions

Prepare Spinach:

Steam fresh spinach lightly with a sprinkle of water and a pinch of salt until just wilted, about 2 to 3 minutes. Drain thoroughly, cool quickly, and squeeze out all excess water using a clean kitchen towel to ensure your dumplings don't become watery. Chop finely to help them distribute evenly in the mixture.

Mix Ingredients:

In a large bowl, combine the well drained ricotta, chopped spinach, egg, grated Parmesan, all purpose flour, semolina flour, salt, and freshly grated nutmeg. Stir gently but thoroughly until everything is incorporated into a smooth, even dough. Avoid overmixing, which can toughen your dumplings.

Form Dumplings:

Using clean hands, roll portions of the mixture into roughly 1.5 inch balls. Press and shape them carefully so they hold together but remain tender. If the mixture feels too soft and sticky, chilling it for 15 minutes helps firm it up, making it easier to handle.

Cook Dumplings:

Bring a large pot of salted water to a rolling boil. Drop the Malfatti in batches, making sure not to crowd the pot, and cook until they gently float to the surface, which usually takes about 2 to 3 minutes. Remove with a slotted spoon and drain well.

Make Sage Brown Butter:

In a skillet over medium heat, melt the butter. Add fresh sage leaves and cook until the butter turns a warm golden brown and the sage leaves become crispy. Keep a close eye so the butter does not burn, stirring frequently for even color. Remove the crispy sage leaves with a slotted spoon and set aside to garnish.

Coat Dumplings:

Gently transfer cooked Malfatti to the skillet and toss carefully to coat with the fragrant sage butter. Plate the dumplings and sprinkle with the reserved crispy sage and some extra grated Parmesan. For a bright finish, you can drizzle a little fresh lemon juice over the top.

My favorite part of this recipe is the sage brown butter. There is something magical about butter thats been gently browned until nutty and infused with fresh herb aroma. I remember making this for a special Sunday dinner where the crispy sage stole the show against the delicate dumplings everyone at the table kept going back for more.

Storage Tips

Store cooked Malfatti in an airtight container in the fridge for up to three days. Separate layers with parchment paper to prevent sticking. Reheat gently by simmering in boiling water or quickly sauteing in butter to bring back their softness and add a little crispness.

Ingredient Substitutions

For a dairy free version, substitute ricotta with cashew cream mixed with nutritional yeast and replace butter with olive oil. Use gluten free flour blends instead of all purpose and semolina flours for gluten sensitive diets. Try fresh herbs like basil or parsley in the dumplings to add unique flavors.

Serving Suggestions

A fresh garden salad with tangy vinaigrette perfectly balances the creamy richness of Malfatti. Garlic bread works well to soak up extra sage butter sauce. Roasted vegetables add earthy sweetness and vibrant color to the meal. Pair with a light white wine such as Pinot Grigio to complement the dish without overwhelming it.

This Malfatti recipe is my simple way to bring warmth, comfort, and a little bit of Italian charm to any meal. Whether you are making it for a weeknight dinner or a special occasion, the tender, flavorful dumplings paired with fragrant sage butter never fail to impress.

Your Recipe Questions Answered

→ How do I select fresh spinach for malfatti?

Choose vibrant green leaves without wilting or dark spots. Smaller leaves have a milder taste, while large leaves work well if fresh. If using frozen spinach, thaw and drain it thoroughly to avoid excess moisture.

→ What is the best way to store leftover malfatti?

Store cooked malfatti in an airtight container lined with parchment paper to prevent sticking. Refrigerate for up to 3 days, ensuring the container is tightly sealed to maintain freshness.

→ Can malfatti be frozen before cooking?

Yes, lay the uncooked dumplings in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe bag. They keep up to 3 months and can be boiled directly from frozen, adding a few extra minutes to the cooking time.

→ Why are my dumplings falling apart during cooking?

This usually happens if the spinach is too wet or the flour quantity is insufficient. Drain spinach well and adjust flour to achieve a firm dough. Chilling the formed dumplings before boiling can help them keep their shape.

→ Are malfatti suitable for gluten-free diets?

Absolutely. Substitute all-purpose flour with a gluten-free blend and ensure the semolina flour is gluten-free. Texture may vary slightly, but the dumplings remain delicious.

→ How can I make malfatti vegan?

Replace ricotta with plant-based cheese such as cashew or almond, use a flax egg instead of a regular egg, and substitute Parmesan with nutritional yeast for a flavorful vegan version.