“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!
Ricotta and Kale Gnudi
Servings
4 Servings
Ingredients
- 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
Instructions
- Discard any discolored leaves from the kale. Trim away tough stem ends by making “v-shaped” cut at stem end; discard tough stems.
- 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.
- 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!
- 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.
- 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.
Compared to regular pasta it is much lower in carbs with only 1 cup of flour.
Tamar Genger MA, RD
Executive Editor
http://www.joyofkosher.com
http://www.facebook.com/joyofkosher
Twitter @joyofkosher
how is this low carb?
So sorry you had this problem, I spoke to Alessandra and she was very surprised saying that she makes it often and has gotten many rave reviews from others using the recipe. Assuming you used the 1 1/2 pounds raw kale and not cooked, cause that would affect things, and regular whole milk ricotta, we are not sure why you had that result. However, if you try it again and find yourself with too much kale in the mix you can feel free to add more ricotta and just add egg as needed to make sure it all binds together.
Ok, not sure what is going wrong here, but I made these with the exact proportions written, and it is pretty much all kale, with some cheese coating it. I think you need way more ricotta, pecorino, flour, etc to balance this out.