Ricotta & Kale Gnudi is a traditional dish from Tuscany. Gnudi are light and tender dumplings in a lovely pool of rich flavorful sauce. Nudi in Italian means “naked” and Gnudi refers to “the naked one” so it is ravioli filling without their pasta outfit!! These little guys are heavenly delicious. They are low in starch and high in quality protein. I prefer my little guys in a Marinara sauce but they are also very wicked in a spicy Arrabbiata sauce. Either way, you will be in gastric bliss and it is guaranteed after making for the first time, this Tuscany favorite will be a constant on your menu.
Ingredients:
16 ounces Ricotta cheese, strained to remove excess water (see the NOTE on Ricotta)
1 bunch kale, stemmed
1 egg
1 cup Parmigiano Reggiano, grated
2 tablespoons olive oil
2 tablespoons all-purpose flour
Salt to taste
1 large jar Marinara sauce or Arrabbiata sauce
Directions:
1. Bring 1 large pot of water to a boil. Salt the water to your liking. Add the kale and cook for 3 to 4 minutes. Remove and cool. Squeeze the water out and then finely chop. Set aside.
2. In a large bowl, add Ricotta cheese, kale, olive oil, flour, and Parmigiano Reggiano grated cheese. Mix very well. Form into small balls. About the size of a golf ball.
3. In a large sauce pan or large skillet, heat up your sauce till it comes to a slight bubble. Gently add your Gnudi and cook for 10-15 minutes over medium heat. Turn often and continuously spoon sauce onto the tops of each Gnudi.
4. Place the Gnudi in a large serving bowl and pour the sauce all over the Gnudi. Top with freshly grated Parmigiano Reggiano cheese.
5. This goes well with a nice garden salad, and some freshly made Italian bread or a nice baguette for sopping up the extra sauce. Sometimes I serve the Gnudi over a good portion of freshly made pasta.
*NOTE: Store bought Ricotta has a considerable amount water in the cheese. It takes a really long time to strain out the water and then depending on the brand, it may not strain well. Take a half hour and make your own. Otherwise, you may be disappointed in this recipe. Click on this link for the recipe to make your own: Ricotta Cheese from Scratch. Make sure the Ricotta will form a ball and hold it’s shape.
Cheers, Drew Frederic