Imagine transforming ordinary ingredients into a culinary masterpiece that will make your taste buds dance with joy! Our Homemade Kale Ricotta Gnocchi is not just a recipe – it's a delicious adventure that combines the nutritional powerhouse of kale with the creamy richness of ricotta cheese. Whether you're a seasoned chef or a curious home cook, this recipe will elevate your pasta game and impress even the most discerning dinner guests with its vibrant flavors and elegant simplicity.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups kale, cooked and chopped
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
- 1/4 cup Parmesan cheese, grated
Instructions
- Prepare the kale by thoroughly washing the leaves and removing the tough stems. Steam or boil the kale until tender, about 5-7 minutes. Drain well and squeeze out excess moisture using a clean kitchen towel.
- Finely chop the cooked kale into small pieces, ensuring no large chunks remain. The kale should be well-drained and relatively dry to prevent excess moisture in the gnocchi dough.
- In a large mixing bowl, combine the ricotta cheese, chopped kale, grated Parmesan cheese, and egg. Mix thoroughly until all ingredients are well incorporated.
- Gradually add the all-purpose flour to the mixture, stirring gently. The dough should come together and become slightly sticky but manageable. Add salt to taste during mixing.
- Lightly flour a clean work surface. Transfer the gnocchi dough onto the surface and knead gently for 1-2 minutes, being careful not to overwork the dough.
- Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use additional flour to prevent sticking.
- Cut each rope into 1-inch pieces using a sharp knife. Optional: Create traditional gnocchi ridges by rolling each piece against a fork or gnocchi board.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in small batches to prevent overcrowding.
- Cook the gnocchi for 2-3 minutes or until they float to the surface. This indicates they are fully cooked. Remove with a slotted spoon and drain.
- Serve immediately with your choice of sauce - brown butter sage sauce, light tomato sauce, or a simple drizzle of olive oil and extra Parmesan cheese works wonderfully.
- If not serving immediately, you can lightly toss the cooked gnocchi with olive oil to prevent sticking and keep warm until ready to serve.
Tips
- Moisture is Key: Make sure to thoroughly drain your cooked kale to prevent soggy gnocchi. Use a clean kitchen towel to squeeze out excess water.
- Gentle Handling: When mixing and kneading the dough, be careful not to overwork it. Overworking can make the gnocchi tough instead of light and pillowy.
- Flour Wisely: Add flour gradually and only use enough to make the dough manageable. Too much flour can make the gnocchi dense.
- Boiling Technique: Cook gnocchi in small batches to prevent them from sticking together. They're done when they float to the surface.
- Serving Suggestion: For the best texture, serve immediately after cooking. If needed, a light toss in olive oil can prevent sticking.
- Flavor Variations: Experiment with different herbs like basil or thyme mixed into the dough for an extra flavor dimension.
- Make-Ahead Tip: You can prepare the gnocchi in advance and freeze them uncooked on a baking sheet, then transfer to a freezer bag for later use.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
