Malfatti – rustically delicious!
I love being proven wrong when it comes to food. As I dubiously fished the totally unimpressive-looking, slippery dumplings from the poaching liquid and plonked them in tomato sauce to pop into the oven, I was mentally preparing for what I could do to save the dish if it came out as bland as I was expecting. Bury in cheese and stick it back in the oven, I thought to myself. Cheese’ll save anything! How very wrong I was about Malfatti! This is one of the most delicious things I’ve made all year. (Yes, yes, I know I’ve said that a few other recipes I’ve shared this year, but this time*, I really mean it!!) Those plump little gnocchi-like balls are delightedly savoury, ultra-soft and incredibly juicy on the inside. They’re often paired with a tomato-based Napoli Sauce like here, and finished with a shower of parmesan. Like all addictively tasty things that come in bite-size packages, they’re dangerously difficult to stop popping them in your mouth once you start. One, two, three, five, ten …
- I really meant it the other times I declared this as well. There is room in my life for more than one “most delicious thing I’ve made all year”. I have a big appetite!!
What exactly are Malfatti, anyway?
Malfatti are traditional Italian dumplings made out of spinach and ricotta. They’re bound together with a little flour and egg, and flavoured with parmesan and basil. Meaning “badly formed”, the name malfatti is an affectionate jibe at their rough and rustic looks. They’re also known as gnudi in other parts of Italy, which means “naked” – a reference to their appearance like pasta-less ravioli. They are often served with a tomato-based Napoli sauce, though you also see it with other sauces such as brown butter and sage. Here’s an up close and personal look at the inside of Malfatti. Looks good, eh? 🙂
Boiled like gnocchi, baked in the oven
Malfatti are cooked much like gnocchi in boiling water. Like gnocchi, the most common way serve them is also just like that – simply drained, and topped with the sauce. Sometimes however you see baked versions, where the Malfatti is placed in the sauce and finished in the oven and is my preferred way of making them. Baking them “sets” the surface of the dumplings so they don’t seem soggy (they’re quite wet and slippery straight out of the boiling water). Plus, you get the benefit of a little browning on the edges of the Napoli Sauce which has a change to meld with the dumplings. I’d be interested in opinions on this (even bold?!) statement from any Italians reading this!
Ingredients in Malfatti Dumplings
Here’s what you need to make the dumplings.
Ricotta (dry and crumbly = good!) – The key ingredient here! Whereas ordinarily ricotta-based recipes will call for the freshest, softest and creamiest ricotta you can find, for Malfatti, we are after drier ricotta so the mixture is firm enough to shape into dumplings.Rule of thumb – If you can spread the ricotta like butter, it’s too wet and needs to be drained to remove excess water (just set over a colander or wrap in tea towels, see recipe notes). If you can virtually crumble it with your hands, it’s perfect!Emergency fix: If you decide to proceed anyway with a ricotta that you suspect is too wet and find the mixture is so loose you can’t form dumplings, just add the minimum amount of flour required to thicken the mixture (I did);Garlic and eschalot (US: Shallots) – For flavour and sweetness. If you don’t have eschalots, use 1/2 a red onion instead. (PS. Eschalots are the little tear-drop shaped alliums sometimes labelled as “French Onions” here in Australia);Parmesan – Much of the seasoning (flavouring and salt) for Malfatti. It also helps to firm up the mixture;Flour – Just 1/2 a cup, far less than most dumplings. Required to bind the mixture;Egg – The universe’s natural food glue, this is what holds the dumplings together! We use one whole egg as well as one egg yolk because one egg alone is not quite enough to make the Malfatti hold together. Bonus: An extra yolk makes them just that little bit richer and delicious!Basil – Just a handful, for its lovely fresh flavour. If you don’t have fresh basil, just leave it out rather than substitute with dried basil (dried basil really has no flavour)
Ingredients in Napoli Sauce for Malfatti
One of the most popular sauces for Malfatti is a classic Italian tomato sauce called a Napoli Sauce (after the city of Naples, capital of the region where tomatoes and basil are staple flavours). Here’s what you need: Rule of thumb – If you can spread the ricotta like butter, it’s too wet and needs to be drained to remove excess water (just set over a colander or wrap in tea towels, see recipe notes). If you can virtually crumble it with your hands, it’s perfect! Emergency fix: If you decide to proceed anyway with a ricotta that you suspect is too wet and find the mixture is so loose you can’t form dumplings, just add the minimum amount of flour required to thicken the mixture (I did);
Onion and garlic – Classic foundation flavourings;Tomato paste – For a small boost in tomato intensity, and to thicken the sauce slightly (the sauce for Malfatti is typically thick and chunky, rather than loose and runny);Basil – Please pretend the basil sprig pictured here has been picked! 😂 The leaves are used in the dumplings, while we use pop the stem into the sauce to give it a small hint of fresh basil flavour.Crushed or diced tomato – As always, the better the quality, the better the sauce;Sugar – 1/2 a teaspoon, to soften the tartness of the sauce a touch. It’s a shortcut for this sauce, which we only simmer for 20 minutes. If you have the time to simmer on a very, very low heat for 1 hour or so to let the flavours really develop and the sauce to sweeten naturally, feel free to skip it. 😇
How to make Malfatti
The key thing here is to NOT get too hung about about perfectly perfect dumpling shapes. Remember, Malfatti means “badly formed”. Stick to the spirit of the name, a licence for imperfection!
Part 1: Remove water from spinach
Firstly we need to remove the excess water from the spinach otherwise it makes the Malfatti mixture too loose.
Part 2: Make the Malfatti dumplings
Part 3: Making Napoli Sauce and baking the Malfatti
The sauce is as simple as a sauté, a stir and a simmer. As the sauce takes 20 mins, I typically start the sauce while I’m sweating the spinach. Finally, cool the spinach before stirring into the ricotta mixture. Use a slotted spoon to fish them out and place onto paper towels to drain.
How to serve Malfatti
Initially, I was confused about how to serve Malfatti. Over pasta? Over polenta?? Slop it up with bread?? Nope. Think of it like gnocchi. So just like you do with gnocchi, serve yourself a big bowl of Malfatti just like that. There’s a fair amount of vegetables in this dish in the form of the spinach and tomato. But if you want to add more, add a big leafy salad tossed with Italian Dressing, or a simple Balsamic Dressing. I also would not turn down a side of garlic bread, normal or cheesy. But hey, that’s just me! 😂 – Nagi x
Watch how to make it
More meatless Italian
Life of Dozer
When Dozer came shoe shopping. I live in a VERY dog friendly area!!! (PS In case you re wondering, he is anti stilettos and pro sneakers. Something about me not being able to play with him in heels. 🤷🏻♀️)
