If you haven’t tried Malfatti yet, you’re in for a genuine Italian delight that brings together pillowy ricotta, tender spinach, and a touch of Parmesan cheese, all drizzled with fragrant sage butter. This recipe for Malfatti is wonderfully simple yet deeply satisfying—a homemade dish that manages to be both rustic and elegant, making any dinner feel like a warm gathering at a countryside trattoria.
Ingredients You’ll Need
What’s wonderful about Malfatti is how a handful of simple ingredients work together to deliver such comforting flavor and texture. Each component here has a role—from creaminess to depth and color—so don’t skimp on quality where you can!
- Whole milk ricotta cheese: The foundation of Malfatti; use ricotta that is fresh and well-drained for best results.
- Finely chopped cooked spinach (well-drained): Squeeze out as much moisture as possible to prevent a soggy dough and add vibrant color.
- Grated Parmesan cheese: For a boost of savory, nutty complexity—use freshly grated if you can.
- All-purpose flour (plus more for dusting): Forms the delicate structure of the dumplings; add a bit more if dough feels sticky.
- Large egg: Acts as a binder, helping the dough hold together during cooking.
- Grated nutmeg: Just a pinch gives Malfatti that classic, subtle warmth which ties everything together.
- Salt: Don’t skimp—the right amount brings out all the flavors.
- Black pepper: Adds just a hint of background spice to the mix.
- Unsalted butter: Melted and browned with sage to create a silky, aromatic sauce.
- Fresh sage leaves: Their aroma perfumes the butter and adds such wonderful flavor.
- Freshly grated Parmesan cheese (for serving): A flourish of flavor right before eating—never optional!
How to Make Malfatti
Step 1: Prepare the Ricotta-Spinach Mixture
In a large mixing bowl, combine the ricotta, well-drained and finely chopped spinach, grated Parmesan, flour, egg, freshly grated nutmeg, salt, and pepper. Use a large spoon or spatula to gently mix everything until a soft, slightly sticky dough forms. The dough should hold together, but not feel dry—if it seems particularly wet or loose, sprinkle in a little extra flour a tablespoon at a time.
Step 2: Shape the Malfatti
Dust a clean surface and your hands lightly with flour. Scoop up small portions of dough (about a tablespoon each) and gently roll them into 1-inch balls or oblong dumplings. Place the shaped Malfatti on a floured plate or tray, dusting the tops with a bit more flour to prevent sticking. Work gently so the dumplings remain tender.
Step 3: Cook the Dumplings
Bring a large pot of salted water to a gentle boil, then lower the heat to a simmer. Carefully drop a few Malfatti at a time into the simmering water, leaving space so they don’t bump into each other. Let them cook for 3 to 4 minutes—once they miraculously float to the surface, they’re done! Use a slotted spoon to lift them out and let them drain briefly.
Step 4: Make the Sage Butter
In a small skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook, letting the butter turn golden and the sage leaves crisp up—it will smell irresistible at this stage. Remove from heat once the butter is beautifully browned and fragrant.
Step 5: Serve
Arrange the warm Malfatti on serving plates, then generously drizzle the sage butter over the top. Finish with extra grated Parmesan, and serve right away while everything is hot and fragrant. Each bite melts in your mouth with buttery, herby richness!
How to Serve Malfatti
Garnishes
A flourish of freshly grated Parmesan cheese is classic for Malfatti. For a pop of color and flavor, you might also sprinkle a little chopped fresh parsley or even lemon zest over the top before serving. And don’t forget those crispy sage leaves from the butter for added texture.
Side Dishes
Malfatti shine as the centerpiece, but they pair wonderfully with a simple side salad of peppery arugula dressed in lemon, or roasted tomatoes. For heartier appetites, a side of crusty, rustic bread is perfect for mopping up every drop of sage butter.
Creative Ways to Present
Arrange your Malfatti in shallow bowls and let the golden butter pool beneath them for a restaurant-worthy look. For a twist, serve a few on individual tasting spoons as party appetizers, or nestle them atop a swirl of light tomato sauce to bring a splash of color to the plate. However you present them, these dumplings always feel special.
Make Ahead and Storage
Storing Leftovers
If you have leftover Malfatti, store them in an airtight container in the refrigerator for up to three days. Let them cool completely before storing, and keep a little of the sage butter separate if possible to drizzle when reheating.
Freezing
Malfatti freeze beautifully before cooking. Arrange uncooked dumplings on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. Cook directly from frozen, adding an extra minute to the simmer time—you’ll have fresh dumplings any time the craving strikes!
Reheating
For best results, gently reheat cooked Malfatti in a skillet with a splash of water and a pat of butter, covered, over low heat. Microwave reheating works in a pinch—just do so in short bursts to keep them from drying out. A finishing drizzle of fresh sage butter restores their glory.
FAQs
Can I use frozen spinach for Malfatti?
Absolutely! Just thaw it completely and squeeze out as much liquid as possible—excess moisture can make the dough too wet and hard to shape.
What if my dough is too sticky to handle?
If your Malfatti dough feels too soft or sticky, don’t panic—add extra flour one tablespoon at a time, just until the dough holds its shape but isn’t tough. Remember, a slightly sticky dough leads to a more delicate dumpling!
Can I use a different cheese besides Parmesan?
While Parmesan is traditional for its punchy, nutty flavor, Pecorino Romano or aged Asiago are fantastic substitutes—just adjust the salt if you use a saltier cheese.
Is it possible to make Malfatti gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend. Dumplings may be a bit more fragile, but the results are deliciously satisfying.
Can I make Malfatti ahead of time?
Definitely—you can shape the dumplings and keep them refrigerated, covered, for up to one day before cooking. If you want to get ahead by more, freezing is the way to go.
Final Thoughts
Malfatti are pure Italian comfort—rustic, simple, and unforgettably delicious. I hope you give these lovable dumplings a try and make them a regular at your table. Happy cooking, and may your kitchen be filled with the laughter and joy that always seems to follow a plate of homemade Malfatti!
Print
Malfatti Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Learn how to make delicious Malfatti, Italian spinach and ricotta dumplings, with a simple and flavorful sage butter sauce. These dumplings are soft, pillowy, and perfect for a comforting meal.
Ingredients
Main Dough:
- 1 cup whole milk ricotta cheese
- 1 cup finely chopped cooked spinach (well-drained)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour (plus more for dusting)
- 1 large egg
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- 2 tablespoons unsalted butter
- 6 fresh sage leaves
- Freshly grated Parmesan cheese for serving
Instructions
- Main Dough: In a large bowl, combine ricotta, chopped spinach, Parmesan, flour, egg, nutmeg, salt, and pepper. Mix until a soft dough forms.
- Lightly flour a clean surface and your hands. Roll small portions of dough into 1-inch balls or oblong dumplings, then dust lightly with flour.
- Bring a large pot of salted water to a gentle boil. Lower the heat to a simmer and gently drop in a few dumplings at a time. Cook for about 3 to 4 minutes, or until they float to the surface.
- Remove with a slotted spoon and drain.
- In a small skillet, melt the butter over medium heat. Add sage leaves and cook until the butter is golden and the leaves are crisp.
- Drizzle the sage butter over the cooked Malfatti and serve with extra Parmesan cheese.
Notes
- Make sure the spinach is fully drained—squeeze out any excess moisture to avoid a wet dough.
- If the dough feels too sticky, add a little more flour.
- These are delicious served with brown butter and sage, but they also pair well with a light tomato sauce.
Nutrition
- Serving Size: 4–5 dumplings
- Calories: 220
- Sugar: 1g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
