If you’re looking for a comforting, subtly sophisticated dish to wow at your next dinner, the Malfatti with Brown Butter and Parmesan Recipe is an absolute must-try. These pillowy, tender dumplings made from spinach and ricotta are so delicate and flavorful, and when dressed with nutty brown butter and sharp Parmesan, they feel like a special treat in every bite. Whether you’re craving a cozy weeknight dinner or something impressive for guests, this recipe brings classic Italian charm with a simple, fresh ingredient list anyone can manage. It’s truly a delicious hug on a plate.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Malfatti with Brown Butter and Parmesan Recipe plays a beautiful role in achieving that perfect balance of lightness, creaminess, and rich flavor. From fresh spinach adding vibrant color and earthiness, to the golden butter transforming into fragrant brown butter that elevates the dish entirely, each component is essential and easy to find.
- 500g fresh spinach: Fresh rather than frozen gives the dumplings a brighter, more vibrant taste and texture.
- 500g ricotta cheese: Use drained ricotta for a creamy base that binds perfectly with the greens.
- 1/2 cup all-purpose flour: Provides just enough structure to hold the malfatti without making them dense.
- 1/4 cup grated Parmesan cheese: Adds a salty, umami depth directly into the dough.
- 1 large egg: Helps to bind everything together with a tender touch.
- 1 tsp salt: Balances the flavors and enhances the spinach and cheese.
- 1/4 tsp freshly ground black pepper: Gives a subtle warmth that brightens the dish.
- 1/4 tsp ground nutmeg (optional): A classic addition to spinach and ricotta dishes for a hint of warming spice.
- 3 tbsp unsalted butter: Transforms into luscious brown butter that coats the malfatti perfectly.
- Freshly grated Parmesan cheese, for serving: Adds an extra finishing touch of salty richness on the plate.
How to Make Malfatti with Brown Butter and Parmesan Recipe
Step 1: Prepare the Spinach
Start by bringing a large pot of salted water to a boil. Add the fresh chopped spinach and cook just until wilted, about 2-3 minutes. Quickly drain it well, pressing out as much water as possible—excess moisture can make the dough too soft. Then finely chop the spinach to distribute it evenly in the malfatti dough.
Step 2: Mix the Cheese and Dry Ingredients
In a large mixing bowl, combine the drained ricotta cheese with flour, grated Parmesan, egg, salt, pepper, and optional nutmeg. Stir gently but thoroughly until you get a smooth, well-incorporated mixture. This creates the flavorful, tender dough that makes malfatti so wonderful.
Step 3: Add Spinach to the Dough
Fold the finely chopped spinach into the ricotta mixture, ensuring it’s evenly mixed. If the dough feels overly sticky, sprinkle in a little more flour—just enough to make it manageable while keeping the malfatti light and soft, never heavy or dry.
Step 4: Shape the Malfatti
Lightly flour your hands and the work surface to prevent sticking. Take small portions of the dough and form them into roughly 1-inch-sized balls. Then gently flatten them into an oval or slightly irregular dumpling shape, giving them the distinctive rustic appearance malfatti are known for.
Step 5: Cook the Malfatti
Carefully drop the shaped malfatti into rapidly boiling salted water in batches. They will sink at first but begin to float once cooked—allow them to cook for an additional 2-3 minutes after floating before carefully removing with a slotted spoon. Set aside on a warm plate to keep them cozy.
Step 6: Brown the Butter
In a clean pan over medium heat, melt the unsalted butter. Once melted, stay nearby as the butter will start to bubble and then brown, releasing a wonderfully nutty aroma. This browned butter is essential; it adds a rich, toasty flavor that makes the dish unforgettable.
Step 7: Dress and Serve
Drizzle the fragrant brown butter over the hot malfatti, then generously sprinkle freshly grated Parmesan on top. You can finish with a little drizzle of good olive oil if you like. Serve immediately for that perfect blend of warm, soft, and savory flavors that make this Malfatti with Brown Butter and Parmesan Recipe so addictive.
How to Serve Malfatti with Brown Butter and Parmesan Recipe
Garnishes
Freshly cracked black pepper is a simple but excellent garnish that offers a slight bite and aroma. You can also add a scattering of chopped fresh herbs like sage or parsley. A few toasted pine nuts or a light sprinkle of chili flakes can elevate the visual and flavor experience wonderfully.
Side Dishes
This malfatti pairs beautifully with crisp, lightly dressed green salads or roasted vegetables to complement the creamy dumplings. A glass of dry white wine also works magically as a balancing contrast to the richness of butter and cheese.
Creative Ways to Present
Try serving malfatti individually plated with a swirl of brown butter and Parmesan for an elegant meal. Or pile them into a shallow rustic bowl with a sprinkle of microgreens on top for a charming, inviting family-style presentation. They also make a fantastic starter or appetizer when served in small portions.
Make Ahead and Storage
Storing Leftovers
If you have any leftover malfatti, store them in an airtight container in the refrigerator for up to 2 days. Keep the brown butter separate and reheat it gently before serving to preserve its flavor and texture.
Freezing
Malfatti freeze very well before cooking. Arrange them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag. When ready, cook them straight from frozen—simply add a couple minutes to the boiling time.
Reheating
For leftovers, gently warm malfatti in simmering water or steam them to bring back their soft texture. Reheat the brown butter separately over low heat and pour over warm malfatti when ready to serve. Avoid microwaving to keep the best flavor and consistency.
FAQs
What does ‘malfatti’ mean?
‘Malfatti’ translates from Italian as ‘badly made’ or ‘misshapen,’ referring to the rustic, imperfect shape of these delicious spinach and ricotta dumplings, which are charmingly hand-formed rather than perfectly shaped.
Can I make malfatti without spinach?
Absolutely! While spinach is classic, you can experiment with other greens like chard, kale, or even fresh herbs. Just be sure to cook and drain any greens thoroughly to avoid soggy dough.
Is the nutmeg necessary?
Nutmeg is optional but highly recommended. It adds subtle warmth that complements spinach and ricotta beautifully, enhancing the overall flavor without overpowering the dish.
Why is brown butter used in this recipe?
Brown butter adds a nutty, rich flavor that contrasts perfectly with the delicate dumplings and Parmesan. It elevates simple ingredients, making the dish feel luxurious and irresistible.
Can I prepare malfatti ahead of time for a dinner party?
Yes, you can shape and freeze malfatti in advance. Cook them directly from frozen on the day of your event and prepare fresh brown butter to drizzle right before serving for a made-fresh taste and ease.
Final Thoughts
I truly hope you give this Malfatti with Brown Butter and Parmesan Recipe a try soon—there’s something so comforting and joyous about those tender little dumplings bathed in browned butter and topped with Parmesan. Whether you’re an experienced cook or trying something new, this recipe rewards you with warmth, flavor, and a touch of Italian soul in every bite. Enjoy every moment making it and even more eating it!
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Malfatti with Brown Butter and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Malfatti is a delightful Italian dish featuring tender dumplings made from spinach, ricotta cheese, and Parmesan, gently boiled and served with nutty brown butter and extra Parmesan, creating a rich and comforting meal perfect for any occasion.
Ingredients
Vegetables
- 500g fresh spinach, washed and chopped
Dairy
- 500g ricotta cheese, drained
- 1/4 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- Freshly grated Parmesan cheese, for serving
Dry Ingredients
- 1/2 cup all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional)
Other
- 1 large egg
- Olive oil, for drizzling (optional)
Instructions
- Prepare the Spinach: Bring a large pot of salted water to a boil. Add the chopped spinach and cook for 2-3 minutes until wilted. Drain the spinach well, pressing out any excess water, then chop it finely to remove any remaining moisture.
- Mix the Dough Base: In a large mixing bowl, combine the drained ricotta cheese, all-purpose flour, grated Parmesan, egg, salt, pepper, and nutmeg. Stir thoroughly until the mixture is smooth and combined, ensuring an even consistency throughout.
- Add Spinach to the Mixture: Incorporate the finely chopped, cooked spinach into the ricotta mixture, mixing gently but completely. If the dough feels too sticky to handle, sprinkle in a little extra flour to achieve a manageable, soft dough without making it too stiff.
- Shape the Malfatti: Lightly flour your hands and work surface to prevent sticking. Take small portions of the dough and roll them into 1-inch balls. Then gently flatten each ball into a slightly oval shape, resembling small dumplings, preparing them for cooking.
- Cook the Dumplings: Carefully drop the prepared malfatti into the boiling salted water, adding a few at a time to avoid overcrowding. When the dumplings float to the surface, cook them for an additional 2-3 minutes to ensure they are fully cooked. Remove them carefully with a slotted spoon and place on a plate to drain.
- Prepare the Brown Butter Sauce: In a separate pan, melt the unsalted butter over medium heat. Let it bubble and cook for about a minute or until it turns a light golden brown and develops a nutty aroma, being careful not to burn it.
- Serve: Drizzle the brown butter over the cooked malfatti and sprinkle generously with freshly grated Parmesan cheese. Optionally, add a light drizzle of olive oil for extra richness. Serve immediately to enjoy the dish at its best.
Notes
- Be sure to drain and press the spinach thoroughly to avoid excess moisture which can make the dough too wet.
- If the dough is too sticky to work with, add flour incrementally until manageable but avoid making it too dense.
- The nutmeg adds a subtle warmth and depth but is optional depending on your taste preferences.
- Brown butter enhances the flavor with a rich, nutty note; watch it closely to prevent burning.
- Serve malfatti fresh for the best texture; they don’t reheat well as they can become soggy.
