Kale and Ricotta Gnudi
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.
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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!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
