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Ricotta and Kale Gnudi

Ricotta Kale Gnudi 16.jpg

“Gnudi” means “the naked ones” because these guys are like ravioli without their pasta outfit! Perfect for those of you who prefer to go easy on the starches... Lots of high-quality protein (and very low fat) from the ricotta. They are traditionally made with spinach, but I substituted kale, another favorite Tuscan ingredient, chock-full of things that are good for you! 

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 1 1⁄2 pounds kale
  • 3/4 cup whole-milk ricotta
  • 1 cup freshly grated Pecorino Romano, or Parmigiano, or a mix of the two
  • Pinch of grated nutmeg
  • 2 large eggs, lightly beaten
  • 1 scarce cup flour
  • Salt and pepper


1. Discard any discolored leaves from the kale. Trim away tough stem ends by making “v-shaped” cut at stem end; discard tough stems.

2. Cook the kale for 10 minutes in salted boiling water. rinse under very cold water, drain, squeezing out as much liquid as possible, and pat dry.

3. Chop as finely as possible, place in a large bowl and combine with the ricotta, eggs, grated cheese, flour and nutmeg. Season with salt and pepper to taste. I always taste to make sure I added enough salt, but if your eggs are not pasteurized you are doing this at your own risk! 

4. Bring a very large pan of salted water to a boil. Form about 1-inch round dumplings with the mixture, dust them lightly with flour and add them to the boiling water. Work in batches or they will stick to each other.

5. Cook the dumplings for 2 to 3 minutes or until they rise to the surface. remove with a slotted spoon, drain in a colander (or on 2 layers of paper towel) and arrange in a warm serving dish until all the batches are cooked. 

Serve warm, dressed with melted butter and sage (or fresh marinara sauce), and more grated cheese. 

Recipe published in JOY of KOSHER with Jamie Geller Summer 2013. Subscribe Now. 

Summer 2013 Magazine