Easy Homemade Spinach and Cheese Dumplings

Malfatti, the Italian word for these spinach and cheese dumplings, roughly translates as “poorly formed”--in other words, it ugly. Which also makes it rather perfect for what we do here at New Dad’s Kitchen: cook tasty things for you and your child(ren) effortlessly, looks be damned. Who cares if these sorta ravioli/sorta gnocchi look “bad”? You can have homemade pasta on the table in minutes!

Okay, we know who might care about looks (of food): toddlers. Admittedly, an inside-out spinach-speckled miniature dough ball is likely to lack immediate visual charm to your small child; we’ve added a small step to compensate: a breading and pan-frying gives the spinach and cheese dumplings a (green) meatball look and a zucchini parmesan-esque taste. Authentic? No. Will it get the dumplings eaten? One-hundred percent yes–yourself included.

Ingredients Overview

These spinach and cheese dumplings use simple, flexible ingredients to create a soft, green pasta dough that holds together beautifully after poaching—and crisps up perfectly when pan-fried. Spinach provides moisture and structure once blended, while cream cheese adds richness and helps bind the mixture in place of traditional ricotta. Flour and egg form the backbone of the dumpling, Parmesan brings salt and depth, and breadcrumbs create that toddler-approved “meatball” exterior.

If your dough feels loose, add a small sprinkle of extra flour or breadcrumbs. If it feels too stiff, a teaspoon of water or a touch more cream cheese will loosen it without compromising structure.

Steps Summary

Wilt spinach with garlic, then cool and squeeze dry to remove excess moisture.
Blend spinach with flour, egg, cream cheese, Parmesan, basil, salt, and pepper until a wet dough forms.
Scoop and shape into small dumplings (about 12–15). Chill briefly if time allows.
Poach in boiling water until they float (2–3 minutes). Drain.
For best texture, roll in breadcrumbs and pan-fry until golden brown on all sides.
Serve with warm sauce and extra cheese.

FAQ

Are these authentic malfatti?
Not exactly. Traditional malfatti use ricotta and are typically served after poaching. The breadcrumb coating and pan-frying step are purely strategic—done to improve texture and toddler appeal.

Can I skip the pan-frying?
Yes. After poaching, they are fully cooked and edible. The pan-fry step simply adds structure, browning, and a meatball-like look that helps with picky eaters.

Can I use ricotta instead of cream cheese?
Absolutely. Ricotta is traditional and will produce a slightly lighter texture. If using ricotta, drain excess liquid before blending.

How do I prevent the dumplings from falling apart?
The key is removing as much moisture as possible from the spinach. If your mixture still feels loose, add flour 1 tablespoon at a time until it holds shape when scooped.

Can these be made ahead?
Yes. You can shape and refrigerate the dumplings up to 24 hours before cooking. After cooking, they reheat well in a pan or oven.

Can I freeze them?
Freeze after poaching (before frying) for best results. Reheat from frozen by baking in sauce until warmed through.

Recipe Links

What to Serve With Spinach and Cheese Dumplings

Homemade Tomato Sauce -- Simple, smooth, and built for dunking—this classic red sauce keeps the meal familiar and kid-approved.
Easy Bolognese Sauce for Kids -- Add protein and richness by spooning this mild meat sauce over the dumplings for a more filling dinner.
Parmesan Roasted Broccoli -- A soft, cheesy broccoli side that balances the richness of the dumplings and doubles down on green veggies.

More Toddler-Friendly Recipes Like This

Cheese-Stuffed Meatballs -- If the “meatball look” works in your house, these deliver the same appeal with a creamy center.
Meatballs With Hidden Veggies -- Another soft, veggie-forward meatball option that pairs naturally with tomato sauce.
Broccoli Sausage Pasta -- A simple, weeknight pasta designed specifically for small appetites and fast prep.

And check out all of our toddler pasta recipes!

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Simmering

Cuisine: Italian

Meal(s): Veggies and Sides

Difficulty: Beginner

Servings: 6

Calories: 135

Description

These spinach and cheese dumplings are a quick, veggie-packed twist on homemade pasta that even toddlers will eat. Poached, then breaded and pan-fried for a crispy exterior, they deliver spinach in meatball disguise.

Ingredients

4 oz Spinach Leaves (about half a bag; we favor baby spinach here, because it’s easier to work with, but use what you got)
1 clove Garlic
1/4 cup All-Purpose Flour
1 Egg
2 oz Cream Cheese (Italians would use Ricotta here, but use what you got!)
1 tbsp Grated Parmesan
1 tsp Basil (dried)
2 tbsp Breadcrumbs (have more on handy in case you need them)
Tomato Sauce (for serving)

Instructions

Prep

1
If you’ve got time, salt the spinach leaves and allow to sit in a colander for about twenty minutes; squeeze out excess liquid. If you don’t, just remove any excess stems.
2
Dice your garlic clove into small pieces. Take cream cheese out of fridge and allow to warm to room temperature.
3
Heat a pan to Medium; once hot, place garlic in pan and let cook for 30 seconds. Add in spinach leaves and cook until spinach is wilted, roughly 60-90 seconds. Remove from heat and allow to cool for a minute. If you didn’t do so before wilting, squeeze the spinach to remove excess water.
4
To a blender, add the spinach and garlic mixture, flour, egg, cream cheese, parmesan, basil, and a big pinch each of salt and pepper; blend until a green-tinted wet dough forms.
5
With a spoon, scoop out a small amount of the dough; use your other hand or another spoon to shape the dough into something round or football-like (don’t worry if irregular); place the dumplings on a plate or pan lined with parchment paper. You should end up with about 12-15 dumplings.
6
Optional (but helpful): let the dumplings cool in the fridge for 20-30 minutes to hold their shape.

Cook and Assemble

7
Boil a pot of water. When bubbling, gently place the dumplings into the water and cook until the dumplings float at the surface, roughly 2-3 minutes. Remove from heat and drain.
8
To finish, you have three options:
1. Do nothing: the dumplings are cooked and taste just fine–they just don’t look appealing.
2. Pan Fry (our recommendation): roll the dumplings in breadcrumbs, then heat a small pool of oil in a pan to Medium; cook until golden brown all over, roughly 45-60 seconds a side;
3. Bake: preheat oven to 350 degrees; lightly coat dumplings in olive oil. Fill the bottom of a small oven-safe dish with tomato sauce, then place dumplings into the tomato sauce; bake until the exterior of the dumplings is lightly browned, about 12-15 minutes.

Serve

9
These are perfect dunked in tomato sauce and showered with cheese, but pesto or even alfredo sauce will do nicely, too–just make sure to squeeze some lemon over the top of them if using a non-tomato sauce, as the acidity will cut the richness. Pro tip: if you’re having trouble passing your child’s eye “test” with these, tell him/her they’re meatballs.

Adapt

10
Zucchini would work just as well as spinach–just be sure and grate and leach the water out of the zucchini before using. If you’re really ambitious, you could form the dough around an actual meatball–but you’ll need to do the “Bake” option Step 8 above to ensure the meat is cooked through.

Nutrition Facts

Servings 6

Serving Size 2 dumplings

Amount Per Serving
Calories 135kcal

% Daily Value *
Total Fat 7g11%
Cholesterol 40mg14%
Sodium 150mg7%
Potassium 150mg5%
Total Carbohydrate 12g4%
Protein 4g8%

Vitamin A 2000 IU
Calcium 100 mg
Iron 1.5 mg
Vitamin K 100 mcg
Folate 60 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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