Ricotta and Kale Gnudi

Ricotta and Kale Gnudi

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

Ingredients

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

Method

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.

Voila!  🙂

IMG_2805

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