Malfatti with Fresh Tomato Sauce

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    426
based on 4 ratings

Wonderfully light and fluffy, these Italian dumplings are made with spinach and ricotta and originate in Tuscany, roughly translating as ‘badly formed’ due to their rustic appearance. Served with a fresh tomato sauce, these delicious dumplings make a great weeknight dinner and can be ready in under an hour.

recipe updated Jan 27, 2025

Ingredients

  • Ricotta cheese icon
    Ricotta cheese
    250 g
  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    2
  • Tomato icon
    Tomato
    900 g
  • Spinach icon
    Spinach
    500 g
  • Water icon
    Water
    2 tablespoons
  • Fine semolina flour icon
    Fine semolina flour
    100 g
  • Egg icon
    Egg
    1
  • Ground nutmeg icon
    Ground nutmeg
    ¼ teaspoon
  • Parmesan cheese icon
    Parmesan cheese
    100 g
  • Fine sea salt icon
    Fine sea salt
    2 ½ teaspoons
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Fresh basil leaves icon
    Fresh basil leaves
    2 sprigs
  • Water icon
    Water
    100 g
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Heatproof bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Large saucepan

Step preview

  1. Line a clean baking tray with parchment paper
  2. Add spinach and water to a clean heatproof bowl
  3. Microwave in microwave until wilted
  4. Let cool - 5 min
  5. Drain, squeeze out the excess liquid and then finely chop the spinach
  6. Attach the K-Beater
  7. Add ricotta cheese, fine semolina flour, egg, ground nutmeg, parmesan cheese, fine sea salt and black pepper to the Cooking Chef XL Bowl
  8. Add the chopped spinach into the Cooking Chef XL Bowl
  9. Lift the Cooking Chef head and fit the heat shield
  10. Mix with splashguard fitted until combined - 30 sec, Speed 1
  11. Roll into balls
  12. Place balls on baking tray then set aside
  13. Clean Cooking Chef bowl
  14. Attach the Stir Tool
  15. Add olive oil to the Cooking Chef XL Bowl
  16. Heat with splashguard fitted - 1 min, 120°C, Speed OFF
  17. Then add onion to the Cooking Chef XL Bowl
  18. Cook with splashguard fitted - 4 min, 120°C, Stir 2
  19. Then add garlic clove and fresh basil leaves to the Cooking Chef XL Bowl
  20. Cook with splashguard fitted - 1 min, 110°C, Stir 2
  21. Then add tomato, fine sea salt and water to the Cooking Chef XL Bowl
  22. Cook with splashguard fitted - 30 min, 103°C, Stir 3
  23. Remove the basil sprigs from the bowl
  24. Add water and salt to a clean large saucepan
  25. Heat until boiling - high heat
  26. Add the malfatti balls into the saucepan
  27. Boil - 4 min
  28. Drain carefully
  29. Serve
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