Malfatti Italian Dumplings (Ready-to-Print Version)
Tender spinach and ricotta dumplings coated in aromatic sage brown butter offer a comforting, elegant flavor experience.
# What You’ll Need:
→ Dumplings
01 -
5 oz fresh spinach, steamed, drained, and finely chopped
02 -
7 oz ricotta cheese
03 -
1 large egg
04 -
1/4 cup grated Parmesan cheese
05 -
1/3 cup all-purpose flour
06 -
3 tablespoons semolina flour
07 -
1/2 teaspoon salt
08 -
1/8 teaspoon freshly grated nutmeg
→ Sage Brown Butter Sauce
09 -
4 tablespoons unsalted butter
10 -
8 fresh sage leaves
# Step-by-Step Guide:
01 -
Steam spinach with a splash of water and a pinch of salt until wilted. Drain thoroughly, cool, then squeeze out all excess moisture. Finely chop and set aside.
02 -
In a large bowl, mix together ricotta, chopped spinach, egg, Parmesan, all-purpose flour, semolina flour, salt, and freshly grated nutmeg until smooth and well combined.
03 -
With clean hands, form the mixture into 1.5-inch balls, firm enough to hold their shape during cooking.
04 -
Bring a large pot of salted water to a boil. Gently drop dumplings in batches and cook until they float to the surface, approximately 2 to 3 minutes. Remove with a slotted spoon and keep warm.
05 -
In a skillet over medium heat, melt butter. Add sage leaves and cook until butter turns golden brown and sage becomes crispy. Remove sage from butter and set aside.
06 -
Carefully add cooked dumplings to the skillet and toss to coat evenly with sage brown butter. Plate dumplings, garnish with crispy sage leaves and an additional sprinkle of Parmesan cheese if desired.
# Handy Tips:
01 -
Drain spinach thoroughly to prevent soggy texture. Chill formed dumplings for 15 minutes before boiling to help them hold shape.
02 -
Cook dumplings in batches to avoid overcrowding and ensure even cooking.
03 -
Watch butter closely while making sage brown butter to avoid burning; stir frequently.