If you’re searching for a comforting yet elegant dish that’ll wow your friends and family, this Malfatti with Spinach and Parmesan in Brown Butter Recipe is absolutely the one to try. Silky ricotta combined with tender spinach creates these light, pillowy malfatti dumplings that soak up the rich, nutty flavor of browned butter perfectly. Topped off with a generous sprinkle of Parmesan, this dish is a celebration of simple ingredients coming together with incredible results. Once you make this, you’ll understand why it’s a timeless Italian favorite that feels both homey and special at the same time.
Ingredients You’ll Need
Getting ready to craft this Malfatti with Spinach and Parmesan in Brown Butter Recipe is easier than it seems because the ingredient list is wonderfully straightforward. Each component brings something vital to the table—whether it’s the creaminess of ricotta, the fresh earthiness of spinach, or the savory depth of Parmesan—working harmoniously to build that unforgettable flavor and delicate texture.
- Fresh spinach (500g): Make sure it’s well-washed and chopped—it adds vibrant color and a healthy twist.
- Ricotta cheese (500g): Drained is key for the perfect consistency and subtle creaminess.
- All-purpose flour (½ cup, plus extra): Helps bind the mixture and gives structure without heaviness.
- Grated Parmesan cheese (¼ cup): It adds sharp, nutty notes that enhance every bite.
- Large egg (1): Acts as a gentle binder, holding everything together.
- Salt (1 tsp): Brings out the natural flavors.
- Freshly ground black pepper (¼ tsp): Adds just the right amount of subtle heat.
- Ground nutmeg (¼ tsp, optional): Gives a warm, aromatic touch that complements spinach wonderfully.
- Unsalted butter (3 tbsp): For browning and infusing the dish with rich, toasted flavor.
- Freshly grated Parmesan cheese (for serving): To finish and elevate with that final cheesy punch.
How to Make Malfatti with Spinach and Parmesan in Brown Butter Recipe
Step 1: Prepare the Spinach
Start by bringing a large pot of salted water to a rolling boil, then toss in your chopped spinach. It will wilt beautifully in just 2-3 minutes—no need to overcook. Drain the spinach and press out as much water as possible because excess moisture can thin the dough and make shaping tricky. Finally, finely chop the spinach to ensure it mixes evenly in your malfatti.
Step 2: Mix the Ricotta Dough
In a large bowl, combine the drained ricotta cheese, flour, Parmesan cheese, egg, salt, pepper, and that optional pinch of nutmeg for extra depth. Stir everything together until you get a smooth, uniform mixture. This simple batter is the foundation of your malfatti, so take a moment to appreciate that creamy, inviting texture that hints at what’s to come.
Step 3: Combine Spinach and Dough
Fold the cooked spinach into the ricotta mixture until it’s fully incorporated and looks like a beautiful speckled green batter. If it feels sticky and hard to handle, don’t hesitate to add a bit more flour—but be careful! You want the malfatti dough to be tender, not stiff.
Step 4: Shape the Malfatti
Lightly dust your hands and work surface with flour to keep things manageable. Take small portions of dough—about 1 inch in diameter—and gently roll them into balls before flattening them slightly into an oval or dumpling-like shape. This is where the “malfatti” gets its charming, rustic character. Don’t worry about making each one perfect; a bit of handmade charm shines through here.
Step 5: Cook the Malfatti
Bring a large pot of salted water to a boil again, and carefully drop the malfatti in batches so they don’t stick together. When they float to the surface, they’re almost done—let them cook for another 2-3 minutes for that delicate, melt-in-your-mouth texture. Use a slotted spoon to retrieve them gently and place them on a plate to rest.
Step 6: Make the Brown Butter Sauce
In a separate pan, melt the unsalted butter on medium heat. Let it bubble gently, then watch for a rich golden brown color and that irresistible nutty aroma—this is brown butter magic at work. Be careful not to burn it! As soon as it’s ready, pour the luscious brown butter over your malfatti, coating each piece with its savory goodness.
Step 7: Plate and Serve
Serve your malfatti immediately while they’re still warm and coated in brown butter. Sprinkle generously with freshly grated Parmesan cheese to add a punch of umami and a bit of texture. Add a drizzle of good olive oil if you like, and enjoy the delightful harmony of flavors in every bite of this Malfatti with Spinach and Parmesan in Brown Butter Recipe.
How to Serve Malfatti with Spinach and Parmesan in Brown Butter Recipe
Garnishes
To elevate this dish, consider garnishing with a few crispy sage leaves, a sprinkle of toasted pine nuts, or a dusting of extra Parmesan. These simple touches add layers of texture and freshness, making each mouthful a special experience that’s still quick and easy to achieve.
Side Dishes
Because malfatti is rich and filling, pairing it with light side dishes works beautifully. A crisp green salad with lemon vinaigrette cuts through the butter’s richness, or roasted cherry tomatoes bring in a sweet acidity that balances the earthy spinach and creamy cheese. A crusty artisan bread on the side is perfect for soaking up any leftover brown butter sauce.
Creative Ways to Present
For a dinner party, plate the malfatti atop a swirl of fresh tomato sauce or alongside sautéed mushrooms for an elegant touch. You can also serve it family-style in a warm serving dish with the brown butter sauce poured over, encouraging everyone to dig in together. Either way, this Malfatti with Spinach and Parmesan in Brown Butter Recipe adapts beautifully to dressed-up or casual dining.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Malfatti with Spinach and Parmesan in Brown Butter Recipe, pop them in an airtight container and refrigerate. They’re best eaten within two days to preserve the delicate texture and fresh flavors.
Freezing
To freeze, arrange uncooked malfatti on a parchment-lined baking sheet so they aren’t touching. Once frozen solid, transfer them to a freezer-safe bag or container. They can keep up to 2 months and are perfect for whipping up a quick meal later. Just cook them straight from frozen, adding a minute or two to the boiling time.
Reheating
Reheat leftovers gently by sautéing the malfatti in a little butter over low heat or warming them in the oven. Avoid microwaving if possible, as that can toughen the texture. Re-drizzle with fresh brown butter and Parmesan to revive all the lovely flavors.
FAQs
What does “malfatti” mean?
“Malfatti” literally means “poorly made” in Italian, referring to their rustic, handmade appearance. Despite the name, these dumplings are anything but bad—they’re delightfully tender and flavorful.
Can I use frozen spinach in this recipe?
Yes, but make sure to thaw and squeeze out all the excess water to avoid soggy malfatti. Fresh spinach will provide the best color and texture.
Is this dish gluten-free?
Traditional malfatti contains flour, which has gluten. You can experiment with gluten-free flour blends, but texture may vary slightly.
Can I substitute the nutmeg?
Nutmeg is optional and adds warmth. You can leave it out or replace it with a pinch of ground white pepper or cinnamon for a twist.
How do I know when the malfatti are cooked?
They’re done when they float to the water’s surface and then cook for another 2-3 minutes. This gentle cooking ensures they’re tender and perfectly done.
Final Thoughts
This Malfatti with Spinach and Parmesan in Brown Butter Recipe is one of those dishes that make you feel both comforted and impressively gourmet all at once. From the fresh, vibrant spinach to the rich brown butter sauce, every bite carries love and warmth. I encourage you to give it a try—once you do, I’m sure it’ll become a beloved staple in your kitchen as it has in mine.
Print
Malfatti with Spinach and Parmesan in Brown Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Malfatti is a classic Italian dish featuring delicate dumplings made from fresh spinach, creamy ricotta cheese, and Parmesan, gently boiled and served with nutty browned butter and extra Parmesan. This recipe combines fresh ingredients to create soft, melt-in-the-mouth morsels perfect for a comforting meal.
Ingredients
Main Ingredients
- 500g fresh spinach, washed and chopped
- 500g ricotta cheese, drained
- 1/2 cup all-purpose flour, plus extra for dusting
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional)
For Serving
- 3 tbsp unsalted butter
- Freshly grated Parmesan cheese, for serving
- Olive oil, for drizzling (optional)
Instructions
- Cook 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 thoroughly, pressing out any excess water, then chop it finely.
- Mix Dough: In a large mixing bowl, combine the ricotta cheese, flour, grated Parmesan, egg, salt, pepper, and nutmeg. Stir until the mixture is smooth and well combined.
- Add Spinach: Incorporate the cooked spinach into the ricotta mixture, mixing until fully blended. If the dough feels too sticky, add a little extra flour to make it manageable but not stiff.
- Shape Malfatti: Lightly flour your hands and work surface. Take small portions of dough and roll them into 1-inch balls. Gently flatten each ball into a slightly oval shape resembling small dumplings.
- Boil Dumplings: Carefully drop the malfatti into boiling salted water, a few at a time. When they float to the surface, cook for an additional 2-3 minutes. Remove them with a slotted spoon and transfer to a plate.
- Prepare Brown Butter: In a separate pan, melt the butter over medium heat. Allow it to bubble and cook until it turns lightly brown and fragrant.
- Serve: Drizzle the browned butter over the malfatti. Serve immediately topped with freshly grated Parmesan cheese and a drizzle of olive oil if desired.
Notes
- Be sure to drain and squeeze the spinach well to avoid watery dough.
- You can adjust the flour slightly to get the perfect dough consistency.
- Brown the butter carefully to avoid burning; it should be nutty and aromatic.
- Serve malfatti immediately for best texture and flavor.
- The nutmeg is optional but adds a subtle warmth to the flavor.
