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
Scale
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.
