What are Malfatti and how are they different from gnocchi?

Malfatti are Italian dumplings traditionally made from ricotta cheese, spinach, eggs, flour, and Parmesan. Unlike gnocchi, which usually use potatoes as a base, Malfatti have a softer texture and often a rustic, irregular shape—hence their name meaning "badly made." They are similar to gnudi, a Tuscan variation, and are typically boiled until they float and served with light sauces such as sage butter or tomato-based Napoli sauce.

How do I prepare spinach properly for making Malfatti?

To avoid watery Malfatti, first cook fresh or frozen spinach in boiling salted water until wilted (1–2 minutes fresh, 8–10 minutes frozen). Drain and cool, then wrap it tightly in a clean towel or cheesecloth and squeeze firmly to remove excess moisture. This step prevents soggy dumplings and helps the dough hold together. After draining, chop or finely mince the spinach before mixing it into the dough.

Can I freeze Malfatti before or after cooking?

Yes, Malfatti can be frozen both before and after cooking. For uncooked Malfatti, place them on a floured baking sheet in a single layer to freeze individually, then transfer to an airtight container or freezer bag. This prevents sticking. Cooked Malfatti can be stored in the refrigerator for up to two to three days and reheated gently, but freezing after cooking may alter texture. Defrost frozen Malfatti in the refrigerator before cooking or reheating.

What sauces pair well with Malfatti and how should I serve them?

Malfatti are traditionally served with simple sauces that complement their delicate flavor. Classic options include brown butter with sage leaves or a fresh Napoli tomato sauce. You can toss the cooked Malfatti in the sauce with a little pasta cooking water to create a light coating. Serve them as a main course or appetizer without additional sides, or accompany with a crisp green salad or garlic bread for a balanced meal.

What should I do if my Malfatti dough is too soft to shape?

If the dough feels too loose or wet to form dumplings, add a small amount of all-purpose or semolina flour gradually until it firms up enough to handle easily. Using dry, well-drained ricotta and thoroughly squeezed spinach helps prevent excess moisture. Avoid adding too much flour to keep the texture light and tender. If necessary, chilling the mixture briefly can also make shaping easier.

Malfatti Recipe With Spinach And Ricotta For Easy Pasta

Name: Malfatti
Prep time: 25 min
Cook time: PT-493940H44S
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 320 grams dry, crumbly ricotta cheese; 620 grams fresh baby spinach; 1½ tablespoons olive oil or butter; 2 to 3 garlic cloves, finely minced; 1 small eschalot or half a red onion, finely diced; Fresh basil leaves, finely sliced; 2 lightly beaten eggs plus 1 egg yolk; 3 to 6 oz finely grated Parmesan; 65 grams all-purpose flour; 50 grams semolina flour; Pinch of nutmeg; Salt and black pepper; 2 tablespoons olive oil; 2 garlic cloves, finely minced; 1 small onion, finely diced; 400 grams crushed or diced tomatoes; 1½ tablespoons tomato paste; ½ cup water; Basil stem; 1 teaspoon white sugar; Salt and black pepper; 5 tablespoons unsalted butter; 40 fresh sage leaves; Additional grated Parmesan; Optional: Meyer lemon zest

Ingredients

Scale

320 grams dry, crumbly ricotta cheese
620 grams fresh baby spinach
1½ tablespoons olive oil or butter
2 to 3 garlic cloves, finely minced
1 small eschalot or half a red onion, finely diced
Fresh basil leaves, finely sliced
2 lightly beaten eggs plus 1 egg yolk
3 to 6 oz finely grated Parmesan
65 grams all-purpose flour
50 grams semolina flour
Pinch of nutmeg
Salt and black pepper
2 tablespoons olive oil
2 garlic cloves, finely minced
1 small onion, finely diced
400 grams crushed or diced tomatoes
1½ tablespoons tomato paste
½ cup water
Basil stem
1 teaspoon white sugar
Salt and black pepper
5 tablespoons unsalted butter
40 fresh sage leaves
Additional grated Parmesan
Optional: Meyer lemon zest

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Instructions

1. Prepare the spinach: Rinse and drain the spinach, sprinkle with salt, and let sit for 20 minutes. Squeeze out excess water with a towel.
2. Sauté spinach and aromatics: Heat oil or butter in a pan, add garlic and onion, sauté until fragrant. Add spinach, cook until wilted.
3. Make the dough: Combine spinach mixture with ricotta, basil, eggs, Parmesan, flour, and seasonings. Mix gently to form a soft dough.
4. Shape the dumplings: Form malfatti into small shapes using spoons or hands dusted with flour. Place on a floured tray.
5. Cook the malfatti: Boil a pot of salted water, add dumplings, cook until they float. Remove and drain on paper towels.
6. Prepare sauces:
– Napoli sauce: Heat oil, sauté garlic and onion, add tomatoes, basil, and seasonings, simmer for 20 minutes.
– Browned butter and sage: Melt butter, add sage, cook until butter browns and sage crisps.
7. Finish and serve: For Napoli sauce, bake malfatti with sauce at 180°C for 15 minutes. For browned butter, toss malfatti in sauce and serve with Parmesan and lemon zest.

Last Step:

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Notes

🧀 Use dry, crumbly ricotta for the best texture; drain if necessary.
🌿 Remove excess water from spinach to prevent a soggy dough.
🍀 Rustic shapes are traditional, no need for perfection.

Author: Brandi Oshea
Prep Time: 25 minutes
Cook Time: 30 to 45 minutes
Category: Main Course
Method: Boiling and Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 plate
Calories: 480 kcal
Sugar: 5 g
Sodium: 1000 mg
Fat: 30 g
Saturated Fat: 17 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 110 mg