Name: Ricotta gnocchi with cavolo nero and pine nuts
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 150 gm cavolo nero (about 1 bunch), stalks discarded, leaves torn; 3 garlic cloves, peeled; 20 gm toasted pine nuts, plus extra to serve; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 20 gm parmesan, grated, plus extra to serve; Fried cavolo nero leaves, to serve; Ricotta gnocchi; 200 gm full-fat ricotta; 1 egg yolk; Pinch of freshly grated nutmeg; 20 gm finely grated parmesan; 100 gm “00” flour, plus extra for dusting

Julia Busuttil Nishimura shares her simple ricotta gnocchi, an easy entertainer best shared.

Ingredients

150 gm cavolo nero (about 1 bunch), stalks discarded, leaves torn

3 garlic cloves, peeled

20 gm toasted pine nuts, plus extra to serve

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

20 gm parmesan, grated, plus extra to serve

Fried cavolo nero leaves, to serve

Ricotta gnocchi

200 gm full-fat ricotta

1 egg yolk

Pinch of freshly grated nutmeg

20 gm finely grated parmesan

100 gm “00” flour, plus extra for dusting

Method

For ricotta gnocchi, combine ricotta, egg yolk, nutmeg and Parmesan in a large bowl. Gradually add flour, mixing in a little at a time, until mixture comes together into a soft ball (it will still be a little sticky but should hold together). Season.

Lightly dust a work bench with flour. Working with one quarter of dough at a time, roll dough into a sausage shape, about 1.5cm in diameter. Using a knife or a pastry scraper, cut dough into 2cm lengths to form gnocchi. Transfer gnocchi on a tray lightly dusted with flour and repeat with remaining dough.

For sauce, blanch cavolo nero and peeled garlic cloves in a large saucepan of salted boiling water until tender (4-5 minutes). Reserve 165ml (2/3 cup) cooking water. Drain. Transfer cavolo nero mixture to a high-speed blender or food processor. Add pine nuts, oil, Parmesan and reserved cooking water; season to taste, and blend until smooth. Transfer sauce to a small saucepan over low heat to keep warm.

Cook gnocchi in a large saucepan of boiling salted water until they rise to the surface (2-3 minutes). Transfer with a slotted spoon to a large bowl. Add cavolo nero sauce to gnocchi (you may not need all of it) and toss to coat.

Serve gnocchi scattered with extra Parmesan, pine nuts, a drizzle of oil and topped with fried cavolo nero.

Any extra sauce will keep refrigerated in an airtight container or jar for 3-4 days.
Note

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Ingredients

Method

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