Gnudi Toscani – Kale and Ricotta Gnocchi
Expand your Italian culinary range with Kale Ricotta Gnudi, a dumplings akin to gnocchi. These patties boast a crispy exterior and a soft, pillow like interior. Gnudi, or “nude” in Tuscan, represents ravioli without its wrapper, a pasta shell bold enough to stand on its own.
Table of Contents
What’s unique about this Recipe?
Grocery and Pantry List
Time Required:
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Ricotta Gnudi Recipe Steps at a Glance
I am breaking down the gnudi recipe into multiple steps. The steps can be done consecutively or spread out.
Step-by-step: How to Make
Step 1: Drain the ricotta
Store-bought ricotta can be watery. To remove the excess moisture from store-bought ricotta, transfer into a fine-mesh sieve lined with a coffee filter over a bowl to drain excess moisture. Place the ricotta in the fridge overnight to let the milky liquid drain.
The store-bought ricotta can have excess water. Put the ricotta in a fine mesh sieve; if the sieve has larger holes, use a coffee filter. Allow it to drain the milky liquid overnight.
Step 2: Prepare and blanch the kale
Remove the ribs from the kale by holding the stem with one hand and the base of the leaves with the other. Pull the leaves in the opposite direction. Blanch the leaves in boiling water until wilted, approximately 2-5 minutes. Drain and let them cool down.
Place the kale in a clean kitchen cloth and squeeze out as much liquid as possible. Finally, chop into small pieces.
Step 3: Making the ricotta gnocchi dough
Mixing ricotta and kale Mixing in eggs Adding the flour
Combine ricotta, kale, and Parmesan cheese. Add the seasoning—salt, pepper, and nutmeg. Test the mixture and adjust the seasoning before incorporating eggs and flour.
Whisk the eggs and gradually combine them with the cheese mix. Next, add half of the flour. The mixture should feel slightly sticky and not too stiff.
Step 4: Forming the gnocchi
Scooping the mixutre Making cylinder shape Forming the gnudi
Generously flour your work surface, whether it’s a sheet pan lined with parchment or a plate. Scoop a tablespoon of the mixture and place it onto the floured surface, ensuring you have equally sized mounds. Dust them with extra flour.
Roll each mound into a ball and shape them into sausage-like forms.
Using a fork or your hands, flatten the gnocchi into oblong patties. Freeze or refrigerate until you’re ready to cook.
Step 5: Boiling the gnocchi
Plunging gnudi into the water Cooking the gnudi Draining the gnudi
Bring a pot of water to a simmer. Drop the pre-made gnocchis one by one but don’t overcrowd the pan. You might need to cook them in separate batches. With a slotted spoon gently stir them so they are not sticking to the bottom. Prepare a sheet pan or a plate, lined with paper towel or parchment. Let them gently cook for 3-5 minutes. They should float to the top and have an opaque exterior. Remove the cooked gnocchi and place them on the prepared pan.
Step 6: Pan-frying gnocchi
Heat the oil. Place the ricotta gnocchi one by one in a single layer. Let them brown on one side, flip them onto the other side, and fry them for a minute or two until that side is crisp and brown.
Step 7: Arranging on a plate
Spoon the tomato sauce on the bottom of a serving plate, arrange the gnocchi into the sauce, and spoon a small dollop on each and serve.
Best Way to Serve
The possibilities with gnocchi are endless! If you love exploring new flavors, you must try these delicious recipes: Gnocchi Alla Romana, made with rich semolina flour, and Creamy Tuscan Marry Me Gnocchi, featuring tender potato gnocchi. Each dish is a delightful adventure for your taste buds!
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can you freeze ricotta gnudi?
Uncooked gnudi is a perfect candidate to freeze. Once you form the gnudi, line them in a single layer on a baking sheet and put them in a freezer. Once frozen, portion them and transfer into freezer safe bags or container.
What is the difference between gnocchi and ricotta gnocchi?
Gnocchi is a fresh pasta type with a distinctive knuckle shape, typically made from starch and flour. While potato and semolina gnocchi are well-known, the ricotta gnocchi, popular in Tuscany, features fresh ricotta as a base with a small amount of flour.
More Recipes to Try From Cafe Osharak
If you try out this recipe, I would love to hear from you. Let me know if you find it delicious and straightforward to prepare. I am here to answer any questions and provide any suggestions. Also, be sure to explore other recipes from Cafe Osharak, as I’m sure you’ll love them too!
Kale and Ricotta Gnudi
Ingredients
- 220 grams ricotta drained
- 100 grams kale blanched, chopped, and squeezed
- 50 grams parmesan cheese grated
- 1 egg
- 80 grams flour
- 20 teaspoon flour for dusting
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoon olive oil
- 1 cups tomato sauce
Instructions
Draining the Ricotta
- Line a fine-mesh sieve with a coffee filter and place it over a bowl.220 grams ricotta
- Transfer the store-bought ricotta into the sieve.
- Refrigerate the ricotta overnight to allow excess moisture to drain.
Preparing and Blanching the Kale
- Hold the kale stem with one hand and the base of the leaves with the other.100 grams kale
- Pull the leaves away from the stem, separating them from the tough ribs.
- Discard the kale ribs.
- Bring a pot of water to a boil.
- Blanch the kale leaves in the boiling water for 2-5 minutes, or until they are wilted.
- Drain the kale and let cool down.
- Squeeze out as much excess liquid as possible from the kale using a clean kitchen cloth.
- Chop the kale into small pieces.
Making the Ricotta Gnocchi Dough
- In a large bowl, combine the drained ricotta, prepared kale, and Parmesan cheese.50 grams parmesan cheese
- Season the mixture with salt, pepper, and nutmeg to taste.1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg
- Whisk the eggs and gradually incorporate them into the cheese mixture.1 egg
- Add half of the flour and mix until the dough comes together, being careful not to over-mix.
- If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a slightly sticky but workable consistency.80 grams flour
Forming the Gnocchi
- Generously flour a work surface, either a sheet pan lined with parchment paper or a plate.
- Use a tablespoon to scoop out portions of the gnocchi dough and place them onto the floured surface.
- Dust the gnocchi mounds with additional flour.20 teaspoon flour
- Roll each gnocchi mound into a ball and shape them into sausage-like forms.
- Use a fork or your hands to flatten the gnocchi into oblong patties.
Boiling and Pan-frying the Gnocchi
- Bring a large pot of salted water to a boil.
- Carefully add the gnocchi to the boiling water, avoiding overcrowding the pan.
- Gently stir the gnocchi with a slotted spoon to prevent them from sticking to the bottom of the pot.
- Cook the gnocchi for 3-5 minutes, or until they float to the top and have an opaque exterior.
- Remove the cooked gnocchi from the water and place them on a paper towel-lined plate or sheet pan.
- In a skillet, heat the olive oil over medium heat.2 tablespoon olive oil
- Add the gnocchi to the skillet in a single layer and let them brown on one side.
- Flip the gnocchi and cook for another minute or two until the other side is also browned and crispy.
Arranging and Serving
- Spoon the tomato sauce onto the bottom of a serving plate.
- Arrange the gnocchi over the tomato sauce.1 cups tomato sauce
- Drizzle additional tomato sauce over the gnocchi.
- Serve immediately and enjoy!
