SUPERFOOD // KALE:
These Ricotta and Kale Gnudi are like naked ravioli… without the pasta shell, so you are just left with creamy ricotta and kale balls. Poached or cooked in your favourite tomato sauce, you’ll absolutely lose your mind for these.
Kale is packed with lutein and zeaxanthin, two powerful antioxidants that help protect against cognitive decline and support brain health as you age!
Recipe by David Rocco
Ricotta and Kale Gnudi
4
Ingredients
- 1 bunch kale, stems removed
- 500g fresh ricotta, strained to remove excess water
- 1 egg
- 1-2 tbsp of extra virgin olive oil
- 1-2 tbsp, all-purpose flour
- 1 cup Parmigiano Reggiano, grated
- Salt and pepper to taste
- 1 jar (650 ml) David Rocco Arrabbiata Sauce
Instructions
- 1 In a large pot of salted boiling water add the kale and cook for a few minutes. Remove from water, let cook, and with a clean kitchen cloth or paper towel, squeeze out and remove the excess water. Finely chop the kale and set aside.
- 2 In a large mixing bowl, add ricotta, kale, egg, olive oil, flour, Parmigiano Reggiano cheese and pinch of salt and pepper. Create little balls the size of golf balls and set aside.
- 3 In a large frying pan, heat up David Rocco Arrabbiata Sauce. When it comes to a slight bubble, gently drop in the gnudi and cook for 10 min on medium heat making sure the gnudi get turned and cooked, and the sauce is spooned occasionally over them. Serve in a bowl with the Arrabbiata sauce and a fresh graze of the tomato sauce.
