Malfatti…pasta, dumplings, or gnocchi? It fits into all three categories, actually. Malfatti dough is similar to ricotta filling for stuffed pasta without the pasta casing, yet is shaped, cooked, and served like dumplings or gnocchi.
Malfatti means “badly made” or “misshapen”. A misnomer. There is nothing bad or misshapen about it. Intentionally-shaped, malfatti are light, delicate, and restaurant-worthy, a fine example of Italian deliciousness on a plate. Very popular, too, being easy and inexpensive to make. No need for a rolling pin and board or pasta machine. All you need is a bowl, a spoon or spatula, and maybe an ice cream scoop for shaping.
Melted butter flavored with fresh sage leaves is perfect. Garnish the dish with sauteed diced fresh tomato, shaved Parmigiano-Reggiano, or during truffle season, shave away. Any way you choose to serve this special dish, malfatti are enjoyed by everyone. Open a bottle of Prosecco and make a wish over this wonderful Italian meal you made yourself!
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photos, including special techniques on how to make this signature pasta. Timing may vary with heat source. 6 first course servings or 4 main course servings. Cook time: 3 to 4 minutes.