Kale & Ricotta Gundi with Brown Butter
Ingredients
- 150 gm kale leaves, about 1 bunch
- 600 gm fresh ricotta, drained of excess liquid
- 2 egg yolks
- 1 cup plain flour
- ½ cup (50 gm) finely grated parmesan cheese
- 10 gratings of fresh nutmeg
- 1 tsp fine salt
- 50 gm butter
- 1 clove garlic, thinly sliced
- Extra parmesan cheese for serving
- Sea salt and freshly ground black pepper
Method
- For gnudi, blanch the leaves in boiling water until just wilted, drain and cool then using clean hands or a cloth, squeeze out all excess water. Transfer to a chopping board and chop finely, place in a large bowl along with the ricotta, egg yolks, parmesan, nutmeg, salt and pepper; mix well to combine. Gently mix through the flour until the dough just comes together, turn out onto a floured bench and divide into two. Roll each ball into a log about 2cm thick then cut gnudi using your thumb as a guide for thickness. Set the gnudi aside on a floured tray.
- To cook gnudi, in batches, dust off excess flour and drop into salted boiling water and cook for about 2 minutes until they float to the surface, remove from water with slotted spoon and drain on absorbent paper.
- Meanwhile, heat a large frypan over medium – high heat, add butter and garlic and cook until the garlic browns, remove from pan and discard. Continue to cook the butter until nut brown; add the gnudi and cook, turning, until golden. Serve with a grating of fresh parmesan cheese.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
