Malfatti: Spinach Ricotta Dumplings in Napoli Sauce

Step 1: Heat the oil in a small pot or large skillet over medium heat. Add the garlic and onion and cook for 3 minutes, until the onion softens.

Step 2: Add the remaining sauce ingredients and the basil stem. Bring to a simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally. The sauce should be fairly thick, not loose and runny.

Step 3: Check the ricotta. It should be dry and fairly crumbly, not wet, soft, or spreadable. If it is wet, drain it to remove excess water before continuing.

Step 4: Toss the spinach with 1/2 teaspoon salt in a large colander and leave for 20 minutes. Roll it up in a tea towel and squeeze tightly to remove excess liquid, then roughly chop.

Step 5: Heat the oil in a skillet over medium-high heat. Add the garlic and shallot and cook for 1 minute, until translucent. Add the spinach and cook until just wilted. Transfer to a large bowl and let cool.

Step 6: Add the ricotta and all the remaining Malfatti ingredients to the bowl. Mix well. The mixture should be too wet to roll by hand without sticking, but firm enough to shape into dumplings.

Step 7: Using 2 dessert spoons, scoop about 1 1/2 tablespoons of mixture and shape it into a football-like quenelle between the spoons. Place it on a paper-lined tray. The mixture should make about 24 to 30 dumplings.

Step 8: Bring a large pot of water to a boil and carefully add 6 dumplings. Cook for 2 minutes, until they float to the surface. Remove them with a slotted spoon and place on a paper towel-lined tray. Repeat with the remaining Malfatti.

Step 9: Preheat the oven to 180°C / 350°F.

Step 10: Pour the Napoli sauce into a baking dish and top with the Malfatti. Drizzle with extra virgin olive oil.

Step 11: Bake for 15 minutes, or until the Malfatti have a faint golden blush on the surface.

Tip: Avoid overcooking, as the dumplings can dry out.

Step 12: Sprinkle the baked Malfatti with Parmesan and basil leaves, tearing any large leaves. Spoon into bowls and serve as is. No starchy side is needed; add a leafy green salad with Italian dressing or balsamic dressing if you like.