This is an easy and delicious dish you can make when you want something pasta-ish (cheesy, saucy) but don’t want pasta. I don’t eat pasta at all so this recipe is a great substitute when I’m hanging out for some comfort food that won’t give me a tummy ache afterwards. It’s fairly light, especially if you use low-fat ricotta, and really tasty.
The original recipe called for spinach, but I can’t eat that so I use chopped, cooked kale instead – works exactly the same in this dish.
Ricotta and Kale Gnudi
3/4 cup ricotta, drained
2 egg yolks
3/4 cup finely grated parmesan cheese
2 tablespoons plain flour
1 Teaspoon nutmeg
3/4 cup cooked kale, drained and chopped very finely
Extra flour for rolling
Couldn’t be easier – just mix all the ingredients together until combined, roll the mixture into walnut-sized balls (this is the messy, fiddly bit), roll them in a little flour to prevent sticking, and then drop them into boiling water. The gnudie will float to the surface when done (approximately 5 minutes or so).
Serve with some tomato sauce and an extra sprinkle of parmesan if you like. I like a little side salad to go with it (but then I have a little side salad with everything. Here, I have used rocket because I am obsessed with the stuff) but you could pair it with anything you fancy.
This recipe serves two piggly-wigglies.