Dinner

Creamy Spinach and Ricotta Malfatti with Sage Butter Recipe

Name: Creamy Spinach and Ricotta Malfatti with Sage Butter Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 500g fresh or frozen spinach (defrosted and excess water squeezed out); 250g ricotta; 50g fresh breadcrumbs; 50g finely grated parmesan or vegetarian alternative, plus extra to serve; 2 large eggs, beaten; 1 tbsp semolina or plain flour, plus extra for dusting; Nutmeg, for grating; 60g butter; 25g sage leaves

ByJack Voss January 19, 2026January 19, 2026

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Introduction

Malfatti are delicate Italian dumplings made with spinach and ricotta, offering a lighter twist on traditional gnocchi. Soft and tender, they pair beautifully with a simple sage butter sauce or a rich tomato sauce.

A white bowl filled with round green gnocchi balls covered lightly with grated white cheese and garnished with whole fried sage leaves, a silver fork with a dark wooden handle resting on the right edge of the bowl, the bowl sits on a textured dark blue cloth over a wooden surface, a cup of light yellow liquid is seen blurred in the background, the whole setting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
500g fresh or frozen spinach (see tip below)
250g ricotta
50g fresh breadcrumbs
50g finely grated parmesan or vegetarian alternative, plus extra to serve
2 large eggs, beaten
1 tbsp semolina or plain flour, plus extra for dusting
Nutmeg, for grating
60g butter
25g sage leaves

Instructions

Step 1: Heat olive oil in a large frying pan over high heat and wilt the spinach for 2–3 minutes. Drain the spinach in a colander and press out excess liquid with the back of a spoon. Let it cool completely, then squeeze out any remaining moisture by hand and finely chop.
Step 2: In a bowl, combine the chopped spinach, ricotta, breadcrumbs, and parmesan. Add the beaten eggs and semolina or flour. Season with salt, pepper, and a grating of nutmeg. Stir until you have an evenly combined, sticky mixture.
Step 3: Sprinkle a large tray with a couple of tablespoons of flour. Spoon about ½ tablespoon of the mixture onto the tray and roll into a ball. Repeat with the remaining mixture, transferring the balls to a second clean tray as you go.
Step 4: Preheat the oven to 140°C (120°C fan)/gas mark 1. Bring a large pan of salted water to a boil. Gently drop the malfatti in batches into the simmering water and cook for about 2 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
Step 5: Transfer the drained malfatti to an ovenproof dish and keep warm in the oven while preparing the sauce.
Step 6: Melt the butter in a small pan, add the sage leaves, and gently fry, stirring often, until the leaves are crisp. Pour the sage butter over the malfatti and sprinkle with extra parmesan before serving.

Tips & Variations

If using frozen spinach, make sure it’s fully defrosted and squeezed dry before mixing to avoid watery dumplings.
For a different flavor, serve malfatti with a rich tomato sauce instead of sage butter.
Dust your hands with flour while shaping the dumplings to prevent sticking.

Storage

Store cooked malfatti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little butter or sauce to keep them moist. For best texture, enjoy malfatti fresh whenever possible.

How to Serve

A white bowl holds about ten small green balls that look soft and moist, each ball speckled with darker green bits. The balls are sprinkled with fine white shreds, and a few whole fried green leaves are placed around them. There is golden oil pooling lightly at the bottom of the bowl, shining under the light. A silver spoon with a dark wooden handle rests inside the bowl on the right side. The bowl sits on a thick, dark blue cloth which is on top of a wooden surface. A glass filled with a light yellow drink is seen in the top left background, and everything is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just be sure to fully defrost and squeeze out as much liquid as possible to prevent soggy malfatti.

Can I freeze malfatti before cooking?

Yes, you can freeze the uncooked malfatti on a floured tray until solid, then transfer them to a freezer bag. Cook from frozen, allowing a bit longer simmering time.