Ricotta gnocchi with cavolo nero and pine nuts
SERVES 2 // PREP 40 MINS // COOK 15 MINS
150 gm cavolo nero (about 1 bunch), stalks discarded, leaves torn
3 garlic cloves, peeled
20 gm toasted pine nuts, plus extra to serve
60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
20 gm parmesan, grated, plus extra to serve Fried cavolo nero leaves, to serve RICOTTA GNOCCHI
200 gm full-fat ricotta
1 egg yolk Pinch of freshly grated nutmeg
20 gm finely grated parmesan
100 gm “00” flour, plus extra for dusting
1 For ricotta gnocchi, combine ricotta, egg yolk, nutmeg and Parmesan in a large bowl. Gradually add flour, mixing in a little at a time, until mixture comes together into a soft ball (it will still be a little sticky but should hold together). Season.
2 Lightly dust a work bench with flour. Working with one quarter of dough at a time, roll dough into a sausage shape, about 1.5cm in diameter. Using a knife or a pastry scraper, cut dough into 2cm lengths to form gnocchi. Transfer gnocchi on a tray lightly dusted with flour and repeat with remaining dough.
3 For sauce, blanch cavolo nero and peeled garlic cloves in a large saucepan of salted boiling water until tender ( 4-5 minutes). Reserve 165ml (2/3 cup) cooking water. Drain. Transfer cavolo nero mixture to a high-speed blender or food processor. Add pine nuts, oil, Parmesan and reserved cooking water; season to taste, and blend until smooth. Transfer sauce to a small saucepan over low heat to keep warm.
Cook gnocchi in a large saucepan of
