Spinach Malfatti

Malfatti translates to poorly made because the dumplings are irregularly shaped and a breeze to pull together.


2 cloves garlic, minced
2 bags spinach or 2 bunches chard, chopped
1/2 cup white wine
8oz ricotta or fresh goat cheese
2 eggs, beaten
3oz parmesan or pecorino, grated
6oz or 1 1/2 cups of all purpose flour (Granor's SRW AP is perfect)
1/2 cup olive oil
2 sprigs rosemary
1 lemon, zest and juice
1/2 tsp chili flakes (optional)


  1. In a large frying pan heat a glug of olive oil or knob of butter over medium heat until warm
  2. Add the garlic and a pinch of salt and sweat until soft but not browned
  3. Add the spinach and then the wine to the pan and cover to steam until soft (about 2 minutes) then remove the lid and cook until all of the liquid is evaporated
  4. In a bowl combine the ricotta, eggs, parmesan, flour, and spinach mixture than mix with your hands to make a slightly sticky dough
  5. On a floured work surface, flip the dough out of the bowl and divide into 4 pieces
  6. Roll each piece into a long log and then cut into 1 inch long pieces
  7. Bring a large pot of salted water to a boil and then cook the dumplings for 4-5 minutes in batches (when they rise to the surface is a pretty good indication of doneness but cut into one to check)
  8. While the dumplings are cooking, heat the olive oil, lemon juice, rosemary, and chili flakes (if using) in a large frying pan over low heat to steep the flavor
  9. Add the dumplings and a 1/4 cup of the cooking water to the frying pan and toss to coat
  10. Serve immediately with an extra grating of parmesan or pecorino if desired