Gnudi with wilted bitter greens | Gourmet Traveller

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese reduces fat while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

bitter greens

🥗Healthier: spinach

💰Cheaper: kale

Spinach is milder and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and versatile.

For gnudi, blanch spinach until just wilted (30 seconds), drain, refresh under cold running water and drain again. Squeeze dry in a clean tea towel, then pulse in a food processor until coarsely chopped. Add ricotta, parmesan, egg and nutmeg, season to taste and process to combine. Transfer to a bowl, gently mix in flour until dough just comes together, then tip out onto a lightly floured surface and knead lightly until smooth. Roll a small ball of mixture to test consistency, adding extra flour if necessary. Halve dough, roll into 1.5cm-diameter cylinders then cut into 2cm lengths, pinching the centres gently. Place in a single layer on a lightly floured tray and refrigerate until needed or freeze.

Heat oil and half the butter in a large frying pan, add garlic and chilli flakes and stir occasionally until fragrant (1 minute), then add kale and chicory, and toss until wilted (1-2 minutes). Season to taste, transfer to a bowl and keep warm.

Cook gnudi, in batches, in a large saucepan of gently boiling salted water until they rise to the surface (2-3 minutes). Meanwhile, heat remaining butter in a frying pan over medium-high heat until foaming. Remove from heat and transfer gnudi as they cook to butter with a slotted spoon, shaking off excess water. Return frying pan to heat and toss gnudi until light golden (2-3 minutes). Add greens, season to taste and serve hot scattered with grated parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens