Tuscan ricotta and spinach malfatti: the art of almost gnocchi
THE Tuscan ricotta and spinach malfatti They represent a true celebration of the simplicity and authentic flavor of Italian cuisine.
Announcements
This dish, whose etymology suggests a “badly made” appearance, actually hides an ancient wisdom.
The fundamental difference with gnocchi lies in the absence of potatoes.
Malfatti are essentially a soft dough made from fresh ricotta, boiled and drained spinach, parmesan cheese, and a little flour or breadcrumbs.
The result is an extremely delicate, almost ethereal morsel. The texture is what sets them apart most.
Announcements
Less dense than classic gnocchi, they melt in your mouth with surprising lightness.
They're not "gnocchi" in the strict sense, but rather a rustic, country version. Their often irregular shape is a testament to their artisanal preparation.
What is the historical origin of malfatti and how have they changed over time?
The history of malfatti has its roots in the peasant tradition of Tuscany.
These “gnudi,” as they are also called in some areas (because they are “naked,” meaning the inside of the ravioli without the outer layer), were born from the need to use simple but nutritious ingredients.
Ricotta and seasonal vegetables were readily available.
There are no precise dates, but historical recipe books, such as The Science of Cooking and the Art of Eating Well by Pellegrino Artusi (1891), mention similar preparations.
Artusi describes the "Gnudi or Malfatti," confirming their long tradition. Initially, the percentage of flour was even lower, making them very fragile.
Find out more: Barolo risotto with Castelmagno shavings
Today, the recipe has been refined, while maintaining its essence. The use of high-quality sheep's ricotta and fresh spinach enhances its flavor.
The link with the “no waste” cuisine remains, but the dish has become a first of fine dining.
Why is the choice of ingredients crucial to the perfect success of Malfatti?
The success of the Tuscan ricotta and spinach malfatti It depends entirely on the quality and preparation of the basic ingredients.
The ricotta must be very fresh and, crucially, well-drained. Too much whey would compromise the structure, turning the mixture into an incoherent mush.
Similarly, spinach requires thorough squeezing after cooking.
They're like a sponge: if you don't drain them of excess water, the dough will require too much flour.
A dough that is too floury, however, would betray the distinctive lightness of the dish.
Interesting: Neapolitan Pasta and Beans
Parmesan must be aged for at least 24 months to give it the right flavor and intense aroma.
Imagine using a dough that's too wet; the malfatti would fall apart during baking.
Instead, a dough made with perfectly dry ingredients has the consistency of a slightly compact cloud, ready to welcome the seasoning.
This balance is the soul of evil.
What's the Secret to Seasoning Malfatti Without Overwhelming Their Delicate Structure?
The ideal condiment for the Tuscan ricotta and spinach malfatti he must be a discreet partner, not a bully who covers up the flavor.
Tuscan tradition favors the simplest of condiments: melted butter and sage, often enriched with a sprinkling of Parmesan cheese.
++ Crispy and light Carnival chiacchiere
The heat of the melted butter releases the intoxicating scent of fresh sage, creating a perfect aromatic combination.
There's nothing more elegant in its simplicity. Too rich or heavy sauces, like a meat sauce, would overwhelm the lightness of the ricotta.
Think about the difference between an evening gown and a medieval suit of armor.
Malfatti is the evening dress, which requires a minimal but precious accessory like butter and sage, while a ragù would be the armor, which would completely hide its grace.
Why are Malfatti a popular dish in modern cuisine?
Despite their age, the misdeeds are incredibly current.
In 2025, where the search for a more sustainable diet vegetarian and attention to sustainability they are central, this plate fits perfectly.
It is naturally vegetarian and uses products from the land.
According to theFood Consumption Observatory 2024 of the University of Gastronomic Sciences, there is an increase in 18% in the interest of the first courses which valorise fresh vegetables and dairy products, to the detriment of those excessively loaded with meat.
| Type of First Course | % Interest Change (2023 vs 2024) |
| Pasta with Traditional Ragù | -5% |
| Pasta with Legumes | +12% |
| First courses based on ricotta and vegetables | +18% |
This data demonstrates how the Tuscan ricotta and spinach malfatti are in line with contemporary food trends, which favor freshness and lightness.
How to Recognize the Authenticity and Quality of a Malfatto?
Recognizing a well-made bad job is like distinguishing a work of art from a copy. The first test is the consistency when cooked.
They should retain their irregular shape but not appear rubbery. In the mouth, the paste should be soft, almost foamy.
A low-quality malfatto is often excessively floury, an attempt to compensate for poorly drained ricotta.
The real key is the flavor of the ricotta and spinach, which must dominate the starch.
The dough doesn't have to be tasteless: if the cheese and herbs are good, the pasta will have a full flavor.
If fresh pasta is a tailored suit, malfatti is a fine fabric that is simply draped.
Its beauty lies in the raw materials. Why should we settle for a bland flavor when the Tuscan land offers us so much richness?
What are the experts' tips for learning how to make malfatti at home?
The home preparation of Tuscan ricotta and spinach malfatti It requires patience and attention to detail.
A fundamental tip is to work the dough as little as possible.
Mix the ingredients only until combined, avoiding developing the gluten in the flour.
Another trick is to test a small piece of dough in boiling water before proceeding. If it falls apart, add a small amount of flour or breadcrumbs.
If it holds together, it's perfect. Finally, cook them in plenty of salted water and remove them as soon as they float. Cooking is very quick, no more than 2-3 minutes.
Tuscan ricotta and spinach malfatti
THE Tuscan ricotta and spinach malfatti They are much more than a simple first course. They are a manifesto of poor cuisine elevated to excellence.
They represent an unbreakable bond with the Tuscan land and with the art of transforming humble ingredients into a memorable gastronomic experience.
Light, tasty and surprisingly contemporary, they embody the quintessence of the perfect “almost dumpling”.
Frequently Asked Questions
1. Can I freeze raw Malfatti?
Yes, you can freeze raw malfatti. We recommend placing them on a well-floured tray, spaced apart, and freezing them.
Once hardened, they can be transferred to a freezer bag. Cook them directly from frozen in boiling water.
2. Which type of ricotta is best?
Sheep's milk ricotta is traditionally preferred for its more intense flavor and less watery consistency than cow's milk ricotta.
Make sure it is well drained, regardless of the type.
3. Can I use herbs other than spinach?
Absolutely. The recipe is adaptable. Swiss chard, wild herbs (such as borage), or even nettles (previously blanched) are excellent substitutes that maintain the rustic character of the dish.
4. Is it necessary to use flour in the dough?
Yes, a small amount of flour or breadcrumbs is necessary to bind the dough and prevent it from falling apart during baking.
The key is to use as little as possible to preserve lightness.
++ Simple, with ricotta and spinach!
