Prep time: 4 hrs
Cooking time: 10 mins
- 250g ricotta cheese
- 50g Parmesan cheese
- 1 egg
- 1 egg yolk
- 80g plain flour
- ½ bunch kale
- 1 lemon, juiced
- 40g Parmesan cheese, grated
- 40g walnuts
- 1 garlic clove
- ¾ tbsp olive oil
- salt and pepper to taste
- Make the gnudi by placing the ricotta, Parmesan and eggs in a large mixing bowl with a generous pinch of salt and pepper and whisk until smooth and light. Add in the flour and fold with a metal spoon until incorporated and the mix becomes soft and dough-like (it should be a little wet).
- Dust a platter with flour. Take a teaspoon of the mix and, with another teaspoon, shape the dough into rugby ball shapes (as you would make quenelles) and gently place onto the platter. Dust with more flour, cover and leave in the fridge for at least 4 hours or overnight.
- Make the pesto by tearing the leaves from the stalks of kale and place into a food processor along with the lemon juice, Parmesan, walnuts, garlic and a pinch of salt and pepper. Blitz until you get a rough paste. Add in the olive oil a little at a time and pulse until you get a smoother pesto-like paste.
- Place the pesto in an airtight container and keep chilled. Ensure that it's covered with a light layer of oil to prevent discolouring.
- To cook the gnudi, place the dumplings in a pot of salted boiling water (taking care not to overcrowd the pan). Allow the gnudi to cook until they float to the surface of the water.
- Place a second pan on a medium heat and drizzle with a little olive oil. Once the gnudi are cooked, drain, place them into the hot pan and toss through to slightly crisp them. Add a couple spoonfuls of the kale pesto and shake the pan to coat the gnudi.
- Serve with a shaving of Parmesan cheese and a squeeze of lemon juice.