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Malfatti are tender ricotta and spinach dumplings that pair well with everything from garlicky tomato sauce to a simple drizzle of brown butter. Comforting, versatile, and easy.
They skip the pasta wrapper but keep everything you love about classic Italian comfort food. If you’re into gnudi or ricotta gnocchi, this recipe belongs in your rotation.
If you really want to take it up a notch, try using my ricotta cheese recipe instead of the store bought stuff.
Here’s Why This Malfatti Recipe Works
Dry ricotta = better dumplings: Too much moisture makes the dumplings fall apart, so it’s worth taking a few minutes to drain your ricotta.
Easy sauce options: Grab your favorite tomato-garlic sauce from the store, or make a quick batch of garlic basil tomato sauce at home. Use the same sauce you’d use for spaghetti and meatballs.
No pasta-making required: All the comfort of stuffed pasta, none of the rolling, folding, or sealing.
Make-ahead friendly: Double the batch and freeze some for later. You’ll thank yourself the next time you need a no-effort dinner that still feels a little special.
Recipe Tips
Drain the ricotta well: An overnight strain in the fridge or a a quick press between paper towels helps. Too much moisture = mushy malfatti.
Squeeze the spinach dry: Be thorough. Any extra water can make the mixture too soft to hold together.
Flour generously: A light coating helps the dumplings hold their shape while they simmer.
Simmer gently: Keep the water at a low bubble, not a rolling boil, to prevent them from falling apart.
Use a small scoop: It keeps the size consistent, which means even cooking and no surprises in the pot.
Serve these ricotta dumplings with a tossed green salad and some sourdough bread or warm garlic bread.
Storing Leftovers
Refrigerate: Store cooled malfatti in an airtight container with a little sauce to keep them moist. Eat within 3 days.
Freeze: Freeze uncooked, floured malfatti on a tray until solid, then transfer to a freezer bag. Cook from frozen, just add a couple extra minutes to the simmer time.
Reheat: Gently warm cooked malfatti in a covered skillet with a splash of water or sauce over low heat. Avoid the microwave if you can, they get rubbery fast.
Italian Dumplings
These rustic Italian dumplings are all about comfort without the hassle. They’re tender, full of flavor, and simmered in a garlicky tomato sauce that feels a little special without being fussy. Just right for weeknights, and good enough for guests.
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Malfatti in Tomato Garlic Sauce
If you make this recipe, please leave a star rating and comment.
Ingredients
Tomato-Garlic Sauce
- 1 recipe Garlic basil tomato sauce , or use your favorite store-bought brand
Malfatti:
- 1 pound fresh ricotta cheese
- 1 box frozen spinach, 9-ounces, defrosted and water squeezed out
- 2 garlic cloves, finely chopped
- 2 large eggs
- 1 cup grated Parmigiano-Reggiano cheese, plus more for sprinkling
- ¼ teaspoon freshly grated nutmeg
- zest from 1 lemon
- Kosher salt
- ¼ cup all-purpose flour, plus more for dusting the outside of the malfatti’s
Extra:
- Semolina flour, for holding the malfatti’s (or substitute regular flour)
- Basil leaves , for garnish
Instructions
- Prepare the Tomato-Garlic sauce or pour a store-bought sauce into a sauce pan and let it warm up while you make the malfatti.
To Make the Malfatti
- Drain the Ricotta:For a quick method, line a large plate with three layers of paper towels or a clean kitchen towel. Spread the ricotta on top using a rubber spatula, then cover with another triple layer of paper towels or a second towel. Press firmly with your hands to remove excess moisture, then peel off and discard the top layer. For an overnight draining option, see the notes section below.
- After removing the moisture from the ricotta, the texture should be pretty dry and crumbly. Put the cheese into a large bowl and break it up with a fork.
- Chop the squeezed spinach and garlic as finely as you can, then mix them into the ricotta.
- In a small dish, beat the eggs briefly with a fork. Add the eggs, grated Parmigiano-Reggiano, nutmeg, and lemon zest to the ricotta mixture and stir until everything is well combined.
- Taste the mixture and season with salt, keeping in mind that the cheese adds saltiness, you may not need much. Stir in the flour until fully incorporated.
- Add a scoop of all-purpose flour to a shallow dish (I used a pie plate). Coat a sheet tray generously with semolina flour (or all-purpose flour if you don't have semolina).
- Using a small 1½ inch cookie scoop, portion the cheese mixture into balls and drop them onto the dish of flour. Roll each ball to coat it, then gently roll it between your hands to firm it up slightly, just enough to hold its shape without squishing it. Arrange the floured dumplings on the semolina-lined tray.
To cook and assemble:
- Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer.
- Carefully add the malfatti to the simmering water. Cook until the malfatti float and have begun to swell, 3 to 5 minutes. Do this in small batches.
- Using a slotted spoon, gently remove the malfatti from the water and blot them briefly on paper towels. Transfer to an oven-safe serving dish. To keep them warm while you cook the remaining batches, place the dish in the oven on the lowest setting.
- Spoon some sauce onto each serving plate and spread it into a 4- to 5-inch circle. Arrange 5 or 6 malfatti on top, sprinkle with Parmigiano-Reggiano, garnish with basil, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I can’t wait to try these they sound SOOO delicious. can they be frozen and for how long and how to warm them from the freezer?
Grammie B
Yes, you can freeze them for up to 6 months. When you are ready to eat them just let them thaw in the fridge. Reheat them either by dropping them in boiling water for about 30 to 60 seconds or, if they are already in a sauce then you can heat them in a saucepan or in the microwave just until they get hot. Thanks for your question
I made these with kale as DH cannot have spinach! I put together sauce with stewed tomatoes, a bit of tomato paste, diced onion & garlic & a boatload of herbs, etc… I will definitely make them again! Hmmm… maybe try them with chopped broccoli
Ann, this sounds awesome! Thanks for the feedback and I am so please you enjoyed the recipe!
You mentioned that you may freeze some for another time. Would you thaw and then boil or boil frozen? Also can these be made ahead and cooled in the fridge until ready to cook? Thanks much can’t wait to try it.
Yes, you can make these ahead of time and store them in the fridge until it is time to cook. It is best to store them spread out in a single layer so they do not get squished. If you freeze them I recommend spreading them out in a single layer until they are frozen solid then you can plop them into a freezer bag. You could boil them frozen. It will take a few minutes longer to cook that way.
Thanks for giving the history of malfatti. Born here in the Napa Valley by Clemente family. Happy eating
You are welcome, Lorie! Thanks for checking our blog site!?
Such a great dish! I haven’t had this in YEARS and now you have me SO hungry for it. 🙂 Thanks!
Thanks, John….It is time to stir up a batch! You will love these tender little malfatti’s.♥️
They look worth the 30+ year wait for the recipe! Isn’t it wonderful that we can pretty much find any recipe on the internet now? Love the story behind them!
Hi, Christin….yes, it was worth the wait, they are delicious! Sometimes I wonder what my parents would think of what we can do on the internet. It would blow their minds! Thanks for your comments.
This is a new Italian dish to me, but one I simply must taste now. What a delicious recipe! Thanks for sharing.
It is really an easy recipe, just takes a little time cooking those little balls. Maybe next time I will just cook off the ones I need and freeze the rest uncooked until I need them. They are delicious and you are sure to like them. Thanks for your nice comment, Nancy. 🙂
Hi Pat, I know this dish and my name is Anthony Malfatti so it’s very fitting
Ha, Ha….that’s so funny, Anthony 🙂 If you make the recipe, let me know what you think 🙂
What an interesting and yummy post! I think I could put a few of those away with no problem!
Kathi
Thank you, Kathi….they really are delicious, I was surprised that they were so filling. 🙂