Gnudi with Kale Pesto and Ricotta
Gnudi with Kale Pesto and Ricotta
About this Recipe
If you’re looking for a meal to impress, this is perfect for a date with someone new, a longtime love, or a group of your favorite friends. No one can resist a well-made pesto on top of homemade Italian dumplings. The lemon and kale give this pesto a bright and fresh flavor, which is the perfect complement to the warm and savory gnudi. Don’t be put off by the amount of cheese in the gnudi; it makes for creamy and smooth dumplings that are sure to satisfy your hunger.
Note: The gnudi can be made a day ahead to shorten prep time. Serve with a salad to feed more friends.
The Benefits
This incredibly delicious meal is prepared with just half a cup of sprouted whole wheat flour, making it an ideal low-carb meal. Sprouted flour is easier to digest so it's better for blood sugar balance. Whole milk dairy products, such as the cheeses in this recipe contain MCTs (medium chain triglycerides) and tryptophan, an amino acid that your body needs to make melatonin, which helps promote sleep. According to studies, moderate consumption of whole milk dairy products offer better nutrient absorption and satiety benefits compared to low-fat options, and may help lower risk of obesity and type 2 diabetes. The kale and pine nuts in the pesto add some omega-3s, which, studies show, can help sleep quality. Last, tomatoes and mushrooms are rich in melatonin, which also helps promote sleep. They also contain B vitamins and antioxidants to promote longevity.
Ingredients
For the Gnudi
- 1 (15 oz/425 g) container ricotta cheese
- 4 oz (110 g) grated Parmesan
- 1 large egg
- 1 tsp (2 g) coarse kosher salt
- 1 tsp (1 g) ground white pepper
- ½ cup (100 g) packed sprouted whole wheat flour, plus 2 Tbsp for dusting
For the Roasted Vegetables
- 2 cups (325 g) grape tomatoes
- 2 cups (220 g) baby portobello mushrooms, quartered
- 2 small shallots (100 g), cut into thick slices
- 2 Tbsp (30 ml) olive oil
- 2 tsp (2 g) coarse kosher salt
For the Kale Pesto
- 1/4 cup (40 g) pine nuts
- 2 (5 g) garlic cloves
- 1 cup (25 g) tightly packed kale leaves, roughly chopped
- ¼ cup (10 g) tightly packed fresh basil leaves
- 1 tsp fresh lemon juice
- ½ tsp kosher salt
- ⅛ tsp ground black pepper
- ¼ cup (60 ml) olive oil
Directions
-
Step 1
In a large bowl, stir the ricotta, Parmesan, egg, salt, and white pepper until thoroughly combined. Add 1/2 cup of the flour and, using a spatula or your hands, gently fold until a dough forms. Be careful not to overmix. -
Step 2
Line 2 large sheet pans with parchment paper. Sprinkle the remaining 2 tablespoons of flour evenly across the surface. -
Step 3
Using a small ice cream scoop, a melon baller or a soup spoon, scoop the dough and form small balls about the size of a cherry. Gently place each ball on the prepared pan, spacing the balls apart and pressing each one lightly with your thumb to slightly flatten and indent the center. Repeat with the remaining dough to make a total of 40 balls. Chill the gnudi in the refrigerator for at least 1 hour. -
Step 4
Preheat the oven to 400°F/200°C. On a small baking sheet, spread the tomatoes, mushrooms, and shallots in a single layer. Drizzle with the olive oil and sprinkle with the salt. Gently toss to coat the vegetables evenly. Bake for 20 minutes. -
Step 5
Meanwhile, make the pesto. In a food processor, process the pine nuts on high, stopping occasionally to scrape down the sides of the bowl, until the pine nuts are finely chopped. Add the garlic and pulse until minced. Add the kale, basil, lemon juice, salt, and black pepper. Process on high until the leaves are minced and the mixture is almost a paste. Reduce the speed to low. Slowly pour in the oil and process until the pesto is smooth. Transfer the pesto to a large serving bowl and set aside. -
Step 6
Bring a large pot of salted water to a boil. Working in batches, gently add the gnudi to the boiling water. Be careful not to overcrowd the pot. Cook until the gnudi float to the top. Using a spider strainer or slotted spoon, transfer the gnudi to the bowl of pesto. When all of the gnudi are cooked, add 1/4 cup of the cooking water to the bowl. Holding the bowl in your hands, swirl the gnudi vigorously until the pesto and water combine into a light sauce. -
Step 7
Scatter the roasted vegetables evenly on top of the gnudi. Serve immediately.
About the author
Gaby Weir Vera
Chef Gaby Weir Vera is a private chef, culinary instructor, school lunch activist, food writer and recipe developer. She’s eager to use sustainable local foods as a vehicle for sharing stories and cultures.
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