Posted on November 07 2018
Gnudi means nude! These little golden dumplings are like ravioli without the pasta. They are totally moreish so it’s lucky this recipe makes heaps. Great for lunch boxes the next day with some leafy greens. This recipe first appeared in the WARM cookbook as Nettle Ricotta Gnudi. Our friends at Greenshed Homestead grew nettles especially for Monica to use as they remind her of her childhood in Italy, collecting all the wild weeds which were simply staples in their diet. We have replaced with kale as the nettles are quite tricky to find.
GLUTEN-FREE | SERVES 6-8
- 3 cups kale leaves
- 3 cups baby spinach, finely chopped
- 250g fresh ricotta
- ½ cup freshly grated parmesan
- 2 eggs
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup (75g) Monica’s Mixes Gluten Free flour
- 2 tablespoons extra flour for dusting
- 2 tablespoons unsalted butter
- A few sprigs of lemon thyme
- 1/4 cup flaked almonds
Place a pot with 1L water onto the stove. When it comes to the boil, add the kale, cook for 3 minutes then transfer to a bowl of cold water. When cold, drain and squeeze out as much water as possible.
Finely chop the kale and place in a bowl with the spinach, ricotta, parmesan, eggs, nutmeg, salt, pepper and flour. Mix well.
Place a large pot of water on the stove to heat. Whilst the water is coming to the boil, start shaping the gnudi. You can either use 2 tablespoons and form the mix into quenelles (see the shapes in the image), or simply roll the mix into 2-3cm balls. Roll the gnudi in the extra flour.
Once the water is boiling, add half of the gnudi. When they float to the top of the pot, they are cooked. Remove with a slotted spoon and place into a bowl. Bring the water back to the boil and cook the remaining gnudi.
These are delicious simply pan fried in a little butter. Melt the butter in a pan, add the lemon thyme and flaked almonds.
When the butter starts to foam, add the hot gnudi into the pan. Cook over medium heat, until the almonds are crisp and golden. Serve warm.