Also known as “badly made” (but trust us — they taste heavenly)
This rustic Italian dumpling is the ultimate comfort food — think pillowy-soft bundles of ricotta, spinach, and parmesan, gently simmered and finished with a drizzle of burnt butter and sage or your favourite tomato sugo.
Malfatti hail from the Lombardy region, where frugality meets flavour. They’re simple, soulful, and endlessly satisfying — and just happen to pair perfectly with a glass of Pinot Bianco or light Sangiovese.
We recommend using Fiandino parmesan for that nutty, complex edge that lifts these dumplings from good to unforgettable.
Malfatti or (ricotta and spinach gnocchi)
Ingredients
500g Vannella ricotta
1 egg
100g spinach of your choice – I like a mix of English, baby and silverbeet, blanched and squeezed
1/4 cup grated Fiandino Parmesan
Nutmeg
150g Caputo '00' flour
Method
Bring some water to the boil and have a bowl of ice ready.
Place the ricotta, spinach, egg and Parmesan and some nutmeg in the food processor (of course if you’re old school do it by hand) and blend to combine
Place your mix into a large bowl and fold through the flour just until you get a sticky dough. Don’t over work it.
Flour your bench and hands (or use gloves to stop it sticking) and take small portions of dough and roll into a snake, then cut the snake into sections about 3cm long – and put to one side.
In small batches blanch the dumplings in the boiling water just until they float, then remove and place them in ice water.
Drain the dumplings and store or pan fry them, then stir through your favourite sauce.
Our preference is a burnt butter and sage sauce – which really is as easy as it sounds. Simply place some unsalted butter into a skillet and melt. Once the butter has melted add a few fresh sage leaves and gently fry. The butter will spit and bubble. Turn down the heat and allow the butter to separate and foam. The milk solids will turn a lovely golden brown colour (NOT too dark) and the sauce is ready. This should take no longer than 4-5 minutes from turning on the pan. Season to taste – and some toasted walnuts or pinenuts if you wish.
Season to taste with salt and pepper.
