Ricotta and Kale Gnudi with Arrabiata Sauce

Name: Ricotta and Kale Gnudi with Arrabiata Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 0.25 tsp Nutmeg; 10g Bunch Basil, leaves torn; 500g Ricotta; 2 Tins Chopped Tomatoes; 80g Plain Flour; 1/2 tsp Chilli Flakes; 200g Chopped Kale; 2 tsp Sugar; 80g Parmesan, grated; 3 Cloves Garlic, crushed

20m prep time

30m total time

Medium level

10 ingredients

Gnudi are soft, pillowy dumplings made from ricotta and often spinach, but we’ve opted for kale in this case. They’re similar to gnocchi but bigger in size and much lighter. These gnudi are perfectly delicious tossed in a simple buttery sauce with some herbs, but we love serving them with a spicy tomato sauce like this Arrabiata.

Method

Based on 4 servings, adjust as needed.

Step 1

Bring a pot of water to the boil and tip in your kale. Boil for 2 minutes then drain and squeeze out as much water from the kale as possible with your hands (if possible, reserve this water for cooking your gnudi later). Remove any large stalks you find. Roughly chop the kale and set aside.

Step 2

In a large bowl, mix together the chopped kale, ricotta, grated parmesan, flour, salt, pepper and a pinch of nutmeg. Use your hands to form 24-28 round dumplings (to serve 4) and lay on a parchment-lined tray. Chill in the fridge for 10-20 minutess while you make your sauce.

Step 3

To make the arrabbiata sauce, heat the olive oil in a pan on medium heat. Add in your crushed garlic cloves and chilli flakes. After a minute, pour in the chopped tomatoes, sugar and some salt. Leave to simmer for 5 minutes. Taste for seasoning and add the torn basil leaves.

Step 4

Remove the gnudi from the fridge and bring a pot of water to the boil. One by one, drop the gnudi into the water and leave to cook for 3-4 minutes or until they float to the surface. Once cooked, remove them from the pot and transfer to the sauce to coat them.