Kale and Ricotta Gnudi with Brown Butter

Vegetarian heaven right here. I sometimes like to serve these with toasted flaked almonds for some crunch, if you happen to have some in your pantry, but other times I like them simple like this. They are so easy and moreish and my kids love them too. You can substitute the kale for spinach or silverbeet, just make sure you finely chop the stems.

Prep time: 15 mins                  Cooking time: 15 mins                Serves 4

What you’ll need:

150 gm kale leaves, about 1 bunch
600 gm fresh ricotta, drained of excess liquid
2 egg yolks
1 cup plain flour
½ cup (50 gm) finely grated parmesan cheese, plus extra to serve
10 gratings of fresh nutmeg
1 tsp fine salt
50 gm butter
1 clove garlic, thinly sliced
Sea salt and freshly ground black pepper

What to do:

For gnudi, blanch the leaves in boiling water until just wilted, drain and cool then using clean hands or a cloth, squeeze out all excess water. Transfer to a chopping board and chop finely, place in a large bowl along with the ricotta, egg yolks, parmesan, nutmeg, salt and pepper; mix well to combine. Gently mix through the flour until the dough just comes together, turn out onto a floured bench and divide into 2. Roll each ball into a log about 2cm thick then cut gnudi using your thumb as a guide for thickness. Set the gnudi aside on a floured tray.

To cook gnudi, in batches, dust off excess flour and drop into salted boiling water and cook for about 2 minutes until they float to the surface, remove from water with slotted spoon and drain on absorbent paper.

Meanwhile, heat a large frypan over medium – high heat, add butter and garlic and cook until the garlic browns, remove from pan and discard. Continue to cook the butter until nut brown; add the gnudi and cook, turning, until golden. Serve with a grating of fresh parmesan cheese.

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