If you’re craving easy weeknight dinners that feel both cozy and elegant, malfatti — those soft, pillowy Italian spinach ricotta dumplings — are about to become your new favorite. They’re the kind of healthy comfort food that tastes like a warm hug on a plate but is simple enough to whip up any night of the week. These dumplings are light, tender, and melt in your mouth, making them a perfect addition to your protein eating plan or meal prep microwave lunches.
What I love most about malfatti is their rustic charm — their name literally means “badly made,” a nod to their imperfect but utterly delicious shapes. Plus, they’re versatile and freezer-friendly, fitting beautifully into budget-friendly recipes or best vegan meal prep plans when made without eggs. Let me walk you through why this recipe is a must-try and share some tips to get the perfect dumplings every time.
Why You’ll Love This Recipe
Malfatti have a texture softer than gnocchi and a flavor that feels fresh and wholesome thanks to the combination of spinach, ricotta, and Parmesan. They’re satisfying but not heavy, which makes them great for those aiming for low calorie high nutrition meals or healthy meal plans for two.
You can easily customize the sauce — toss them in a bright tomato sauce or treat yourself to brown butter and sage for a richer take. Plus, they freeze beautifully uncooked, making them ideal for prepared meals for two or quick no prep healthy lunches.
What Makes This Recipe Special?
The magic of malfatti lies in their simplicity. Just a handful of fresh ingredients come together to create dumplings that are tender and flavorful. The trick is draining the ricotta well and squeezing out all the water from the spinach so your dumplings hold together perfectly.
You don’t need tons of flour here — just enough to bind without weighing them down. And the nutmeg adds that subtle warmth that elevates the whole dish.
Serving them baked in tomato sauce or pan-fried with sage butter adds elegant layers of flavor and texture that feel both traditional and fresh.
Ingredients
- 500 g ricotta cheese, well-drained
- 200 g fresh spinach, cooked, squeezed dry, and finely chopped
- 100 g Parmesan cheese, finely grated
- 1 large egg plus 1 egg yolk
- 50 g all-purpose flour or fine semolina
- 1/4 tsp grated nutmeg
- Salt and freshly ground black pepper, to taste
- 2 cups tomato or marinara sauce
- 2 tbsp olive oil (optional, for baking)
How to Make It Step-by-Step
- Begin by draining your ricotta thoroughly. Excess moisture will make the dumplings soggy, so wrap the ricotta in a clean kitchen towel or cheesecloth and press gently.
- Blanch the fresh spinach in boiling water until wilted. Drain well and squeeze out as much moisture as you can. Finely chop and set aside.
- In a large mixing bowl, combine the drained ricotta, chopped spinach, grated Parmesan, eggs, flour or semolina, nutmeg, salt, and pepper. Mix gently until just combined — overmixing can make the dumplings tough.
- Using two spoons or lightly floured hands, shape the mixture into oval dumplings roughly 1.5 tablespoons each. Place them on a floured tray or surface to avoid sticking.
- Preheat your oven to 350°F (180°C).
- Spread a generous layer of tomato sauce in a baking dish. Gently place the dumplings on top in a single layer. Drizzle olive oil over them if you like for extra richness.
- Bake for 15–20 minutes until the dumplings are set and lightly golden on top.
- Serve warm, optionally garnished with fresh basil leaves and extra Parmesan cheese.
Tips for Best Results
- Drain both ricotta and spinach thoroughly — this is key for best meal prep healthy dumplings that hold their shape.
- Use semolina instead of all-purpose flour for a lighter texture that’s closer to the traditional Italian version.
- Don’t overwork the dough; a light touch keeps the dumplings soft and tender.
- If you want a crispy finish, pan-fry boiled dumplings in butter and sage after baking.
- These dumplings freeze well uncooked. Arrange on a tray, freeze until firm, then transfer to a freezer bag for best vegan meal prep or quick dinners.
Ingredient Substitutions & Variations
- Swap fresh spinach with Swiss chard or kale for a different leafy green flavor.
- Add lemon zest or fresh herbs like parsley or basil to the dough for a bright, fresh twist.
- For dairy-free options, try vegan ricotta and nutritional yeast instead of Parmesan.
- Replace eggs with a flaxseed or chia egg for vegan versions.
- Serve with browned butter and crispy sage instead of tomato sauce for a richer, more decadent option.
Serving Suggestions
Malfatti pair beautifully with:
- A simple homemade tomato sauce that lets the dumplings shine.
- Browned butter infused with fresh sage leaves for a fragrant, nutty touch.
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Crusty Italian bread to soak up every bit of sauce.
Pairing Ideas (Drinks, Sides, etc.)
Serve malfatti alongside a chilled glass of Pinot Grigio or a light, fruity rosé to complement the creamy richness. For non-alcoholic options, sparkling water with a squeeze of lemon or a mild herbal tea work wonderfully.
How to Store and Reheat Leftovers
Keep cooked malfatti in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop in sauce to maintain their tender texture. Avoid microwaving as it can dry them out.
Uncooked dumplings freeze excellently — just boil directly from frozen for convenient no prep healthy lunches anytime.
Make-Ahead and Freezer Tips
Shape the dumplings ahead of time and freeze on a baking sheet before transferring to a freezer-safe bag. This way, you can have fresh homemade dumplings ready whenever you want, perfect for best dinner prep meals or meal prep microwave lunches.
Common Mistakes to Avoid
- Not draining ricotta and spinach thoroughly, resulting in soggy dumplings.
- Using too much flour, which makes dumplings heavy instead of light and airy.
- Overmixing the dough — it should just come together.
- Boiling dumplings too long; cook just until they float for the perfect texture.
Frequently Asked Questions (FAQ)
What does malfatti mean?
It means “badly made” in Italian, referring to their rustic, imperfect shapes.
Can I use frozen spinach?
Yes, thaw completely and squeeze out all moisture before using.
Do I need to drain ricotta?
Absolutely — excess water will ruin the texture.
Can I make malfatti gluten-free?
Yes, substitute flour with gluten-free flour or almond flour, though texture may vary.
Will malfatti fall apart while cooking?
If mixture is too wet or water boils too hard, yes. Keep mixture firm and boil gently.
Can I bake malfatti instead of boiling?
Yes, parboil first and then bake with sauce and cheese.
How far ahead can I make malfatti?
You can shape them up to a day in advance and keep refrigerated or frozen.
Can I add herbs or spices?
Yes! Try parsley, basil, or lemon zest to boost flavor.
Do I need a lot of flour?
No, just enough to bind. Too much makes them heavy.
Cooking Tools You’ll Need
- Large pot for boiling
- Mixing bowls
- Cheesecloth or kitchen towel for draining ricotta
- Measuring spoons and cups
- Baking dish
- Two spoons or hands for shaping
This recipe shines in your protein meal plan or as part of healthy meal plans for two, delivering satisfying, wholesome flavors that are easy to prepare and loved by all.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Malfatti (Italian Spinach Ricotta Dumplings)
Ingredients
- 500 g ricotta cheese, well-drained
- 200 g fresh spinach, cooked and squeezed dry
- 100 g Parmesan cheese, finely grated
- 1 large egg
- 50 g all-purpose flour or semolina
- 1/4 teaspoon grated nutmeg
- to taste salt and black pepper
- 2 cups tomato or marinara sauce
- 2 tablespoons olive oil (optional)
Instructions
- Drain the ricotta thoroughly using a cheesecloth or fine sieve.
- Blanch spinach in boiling water until wilted, then squeeze dry and finely chop.
- In a bowl, combine ricotta, spinach, Parmesan, egg, egg yolk, flour, nutmeg, salt, and pepper. Mix gently until just combined.
- Shape mixture into small oval dumplings about 1.5 tablespoons each using two spoons or your hands.
- Preheat oven to 350°F (180°C).
- Spread tomato sauce in a baking dish and place dumplings gently on top. Drizzle with olive oil if desired.
- Bake for 15–20 minutes until dumplings are cooked through and slightly golden.
- Serve warm, garnished with fresh basil and extra Parmesan if desired.