top of page
Search

Malfatti: The Irresistible Italian Dumplings You Need to Try!

A diabetes-friendly twist on a beloved spinach and ricotta dumpling from Northern Italy.


Soft Ricotta & Spinach Malfatti – Light, Flavorful Italian Dumplings
Soft Ricotta & Spinach Malfatti – Light, Flavorful Italian Dumplings

I’ve always had a soft spot for dumplings—any kind, any shape, from anywhere in the world. But the first time I tasted Malfatti, it was different. There was something so comforting, so simple yet elegant about them. I remember it clearly: a little family-run trattoria tucked away in the hills of northern Italy, just across the border from where I lived in Cannes.


During my years in the south of France, I’d often hop over to Italy for a change of scenery—and food, of course. I was drawn to rustic dishes made with fresh ingredients and centuries of tradition. Malfatti quickly became one of my favorites.


Soft dumplings made with ricotta, spinach, and just a hint of flour, Malfatti literally means "badly made"—a nod to their irregular shape. But don’t be fooled by the name; these are anything but a mistake. Traditionally from Tuscany and Lombardy, they’re the kind of dish that reminds you of a warm kitchen, a big wooden table, and the quiet clatter of wine glasses in the background.


In this version, I’ve adapted the recipe to be diabetes-friendly without sacrificing flavor. It’s low in refined carbs and high in protein, using almond or oat flour instead of white flour, and packed with leafy greens. It’s a beautiful, blood sugar-stable version of a truly soul-satisfying meal.


If you’ve never tried making Malfatti at home, don’t wait. The process is soothing, the ingredients simple, and the result… divine.


Diabetes-Friendly Spinach & Ricotta Malfatti Recipe


Why it works for diabetes:

✅️ Low in refined carbs

✅️ High in protein and healthy fat (ricotta, egg, cheese)

✅️ Slow-digesting almond/oat flour helps stabilize blood sugar

✅️ Leafy greens like spinach add fiber and nutrients


Serves: 3-4

Prep Time: 20 minutes (including spinach prep and mixing)

Cook Time: 4–5 minutes (poaching the dumplings in simmering water)


Ingredients

  • 250g fresh spinach (or 150g frozen, drained very well)

  • 200g full-fat ricotta (drained in a sieve or cheesecloth)

  • 1 egg

  • 1 tbsp almond flour or oat flour (lower GI than wheat)

  • 2 tbsp finely grated Parmesan or Pecorino

  • 1 tbsp fresh chopped herbs (optional: parsley or basil)

  • A pinch of grated nutmeg

  • Salt & pepper to taste

Optional: lemon zest or a few chili flakes


Reparation::

1. Prep spinach: Blanch fresh spinach, drain, and press out all water. Chop finely.

2. Mix ingredients: In a bowl, combine spinach, ricotta, egg, almond/oat flour, Parmesan, nutmeg, herbs, salt, and pepper.

3. Test consistency: The mixture should be soft but not wet. If too sticky, add a touch more almond flour.

4. Shape: With lightly damp hands, shape into small oval dumplings (quenelle or round).

5. Cook: Poach gently in simmering salted water for 3–4 minutes. When they float, they’re done.


Serve:

  • Drizzle with warm extra virgin olive oil and a touch of lemon zest

  • Or serve over a bed of roasted cherry tomatoes and basil

  • Add more grated Parmesan if desired




bottom of page