The success of these tasty gnudi depends on using firm basket ricotta from the deli counter - avoid prepackaged varieties, which are far too wet for this purpose. Add only as much flour as is needed to bind the dough and try not to overwork it; this is the secret to feather-light gnudi.
- 60 ml (1/3 cup) extra-virgin olive oil
- 40 gm butter, coarsely chopped
- 2 garlic cloves, thinly sliced
- 1 tsp dried chilli flakes
- 100 gm baby kale, or coarsely torn kale
- 100 gm chicory, coarsely torn
- 100 gm spinach (about 1 bunch), trimmed
- 500 gm firm ricotta
- 40 gm finely grated parmesan
- 1 egg, lightly beaten
- ¼ tsp finely grated nutmeg
- 150 gm (1 cup) plain flour, plus extra for dusting
- 1For gnudi, blanch spinach until just wilted (30 seconds), drain, refresh under cold running water and drain again. Squeeze dry in a clean tea towel, then pulse in a food processor until coarsely chopped. Add ricotta, parmesan, egg and nutmeg, season to taste and process to combine. Transfer to a bowl, gently mix in flour until dough just comes together, then tip out onto a lightly floured surface and knead lightly until smooth. Roll a small ball of mixture to test consistency, adding extra flour if necessary. Halve dough, roll into 1.5cm-diameter cylinders then cut into 2cm lengths, pinching the centres gently. Place in a single layer on a lightly floured tray and refrigerate until needed or freeze.
- 2Heat oil and half the butter in a large frying pan, add garlic and chilli flakes and stir occasionally until fragrant (1 minute), then add kale and chicory, and toss until wilted (1-2 minutes). Season to taste, transfer to a bowl and keep warm.
- 3Cook gnudi, in batches, in a large saucepan of gently boiling salted water until they rise to the surface (2-3 minutes). Meanwhile, heat remaining butter in a frying pan over medium-high heat until foaming. Remove from heat and transfer gnudi as they cook to butter with a slotted spoon, shaking off excess water. Return frying pan to heat and toss gnudi until light golden (2-3 minutes). Add greens, season to taste and serve hot scattered with grated parmesan.
Drink Suggestion: Full-bodied Italian white such as fiano or grillo. Drink suggestion by Max Allen