Autumn Sage Butter Dumplings

Stepping into my kitchen, I often find myself on a quest for comfort comfort food that warms the soul and brings a touch of Italy to my table. That’s how I discovered the magic of Malfatti, those delightful spinach and ricotta dumplings that practically melt in your mouth. Picture this: vibrant green spinach, creamy ricotta, and a hint of nutmeg, all wrapped up in tender, pillowy dumplings. By combining these simple ingredients and drenching them in sage brown butter, I transformed a regular weeknight dinner into something extraordinary, all in just 25 minutes. Whether it’s a cozy meal for yourself or a special treat for loved ones, this dish is a crowd pleaser that reminds us how beautiful homemade meals can be. So, let’s roll up our sleeves and create these Malfatti that will not only satisfy cravings but also spread warmth and happiness around the dinner table.

I first made this dish on a chilly autumn evening and now it has become a requested comfort meal in my family whenever the weather cools down. Every bite feels like a warm hug.

Ingredients

• Fresh spinach: Offers a mild taste and vibrant color Fresh spinach is best but frozen can work if well drained to avoid soggy dumplings
• Ricotta cheese: Adds creaminess and binds the mixture Choose whole milk ricotta for richness or cottage cheese for a lighter texture
• Large egg: Acts as a binder keeping dumplings firm and tender For vegan options try a flaxseed egg alternative
• Grated Parmesan cheese: Provides a savory nutty flavor Quality Parmesan is best for authentic taste nutritional yeast can be used vegan style
• Allpurpose flour: Gives the dumplings structure Use good quality flour
• Semolina flour: Enhances the texture giving a slight chewiness Keep this if not avoiding gluten Gluten free blends are a suitable alternative
• Salt: Enhances overall flavor Adjust to your taste but do not skip
• Freshly grated nutmeg: Adds warmth and subtle depth Use fresh if possible ground nutmeg works too but use sparingly
• Butter: Creates a rich fragrant base Use unsalted butter for better control or olive oil for dairy free
• Fresh sage leaves: Provide an aromatic herbaceous note Fresh sage works best but thyme or oregano can be alternatives

Instructions

Prepare Spinach:

Steam fresh spinach with a little water and salt until it just wilts Remove promptly to maintain vibrant color Drain very well then cool down Squeeze out all excess moisture using a clean kitchen towel This step prevents soggy dumplings and is absolutely worth the effort Chop finely once drained

Mix Ingredients:

In a large bowl combine the well drained ricotta chopped spinach egg grated Parmesan allpurpose flour semolina flour salt and freshly grated nutmeg Stir gently until mixture is smooth and well incorporated Avoid overmixing to keep dumplings tender

Form Dumplings:

With clean hands shape the mixture into approximately 1.5inch balls Ensure they are compact but not overly dense This size helps them cook evenly without falling apart

Cook Dumplings:

Bring a large pot of salted water to a rolling boil Carefully drop dumplings by batches into the water Do not overcrowd Allow them to cook until they float to the surface which takes about two to three minutes Use a slotted spoon to remove and drain

Make Sage Brown Butter:

In a skillet melt the butter over medium heat Add fresh sage leaves and sauté until butter turns golden brown and gives off a nutty aroma The sage leaves will become crispy Remove sage leaves and set aside making sure the butter is evenly browned but not burnt

Coat Dumplings:

Add the cooked Malfatti gently into the skillet Toss them lightly to coat well with the sage brown butter Serve immediately with the crispy sage leaves scattered on top and a fresh sprinkle of Parmesan cheese For a bright finish you can drizzle with a little lemon juice

I love fresh sage leaves sautéed in butter release such a wonderful aroma that instantly fills my kitchen with the promise of cozy meals. One of my favorite memories is making these dumplings with my kids who eagerly helped form the balls and taste the sage leaves crisped to perfection. It’s a simple dish that brings out so much warmth and togetherness.

Storage Tips

Store leftover Malfatti in an airtight container in the fridge for up to three days Keep them separated with parchment paper to prevent sticking For longer storage freeze the uncooked dumplings arranged in a single layer on a baking sheet Once solid transfer to a freezer safe bag and store for up to three months Boil frozen dumplings directly from the freezer adding a few extra minutes to cooking time to ensure they are cooked through

Ingredient Substitutions

For a dairy free version replace ricotta with cashew cream mixed with nutritional yeast to maintain creaminess Eggs can be swapped with a flax egg to keep the mixture binding Use gluten free flour blends to make the dumplings gluten free while noting that texture may vary slightly If fresh sage is unavailable fresh thyme or tarragon offer a pleasing alternative for the butter sauce

Serving Suggestions

Pair Malfatti with a bright light garden salad dressed with tangy vinaigrette to balance richness Crispy garlic bread is perfect for soaking up any extra sage butter on the plate Roasted seasonal vegetables bring sweetness and earthiness that complements the creamy dumplings A simple Caprese salad with fresh tomatoes mozzarella and basil provides a fresh counterpoint Enjoy with a chilled Pinot Grigio or your favorite white wine and finish with refreshing lemon sorbet

Serve the Malfatti warm with crispy sage leaves and a generous grating of Parmesan. This simple homemade dish brings cozy Italian charm to the table.

Common Questions About Recipes

→ How do I select fresh spinach for dumplings?

Choose bright green spinach leaves free of dark spots or wilting. Smaller leaves offer milder flavor, but larger ones work well too. If using frozen spinach, thaw and drain thoroughly to avoid excess moisture within the dumplings.

→ What is the best way to store leftover dumplings?

Keep leftovers in an airtight container lined with parchment to prevent sticking. Store in the refrigerator for up to 3 days, ensuring a tight seal to maintain freshness.

→ Can I freeze uncooked dumplings and how?

Yes, freeze uncooked dumplings on a baking sheet in a single layer until firm, about 1-2 hours. Then transfer to a freezer-safe bag for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the boiling time.

→ Why might dumplings fall apart during cooking?

Falling apart usually results from excess moisture in the spinach or insufficient flour. Make sure spinach is well drained, and adjust flour for a firmer dough. Chilling dumplings before cooking can also help maintain their shape.

→ Are these dumplings suitable for gluten-free diets?

Yes, by substituting regular flour with gluten-free blends and ensuring semolina is gluten-free, the dumplings remain tasty while accommodating gluten sensitivities.

→ Can I prepare a vegan version?

Absolutely. Replace ricotta with plant-based cheeses like cashew or almond, use flax egg instead of chicken egg, and substitute Parmesan with nutritional yeast for a flavorful vegan alternative.