Gnudi with Kale Pesto and Ricotta

Recipe PREP 60 min COOK 20 min
Gnudi with Kale Pesto and Ricotta

Gnudi with Kale Pesto and Ricotta

PREP 60 min COOK 20 min

Description

These light Italian dumplings pair beautifully with bright lemon-kale pesto. Made with sprouted flour, ricotta, and Parmesan, the dish makes for a satisfying, flavorful meal. Sprouted grains are easier to digest and help balance blood sugar. Kale and pine nuts bring omega-3s, which support sleep quality, while tomatoes provide melatonin and B vitamins for better mood and longevity.


NOTE

Serve with a salad to feed more guests.

Ingredients

4 to 6 SERVES

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

  1. 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.
  2. Step 2
    Line 2 large sheet pans with parchment paper. Sprinkle the remaining 2 tablespoons of flour evenly across the surface.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7
    Scatter the roasted vegetables evenly on top of the gnudi. Serve warm.

Photo by Alex Lepe

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