Italian Ricotta Kale Dumplings
Italian ricotta kale dumplings slowly baked in a tomato Pessata sauce. Traditionally called GNUDI in Italian, which means dumplings. If you prefer to make your own tomato sauce please go ahead or try my Jules Homemade Tomato Sauce (click the link) Jules Tomato Sauce , however, for sheer ease and convenience do buy a commercially sold Passata brand from your nearest supermarket.
4
15 mins
20-30 mins
180ºC
Ingredients
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500g Ricotta- strained to remove any excess liquid
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1 bunch of kale- washed and trimmed
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1 whole egg
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100g parmesan cheese- finely grated
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1-2 tbsp plain flour
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1-2 tbsp extra virgin olive oil
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Sea salt flakes- to taste
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Freshly ground black pepper- plenty
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1 x 650ml jar of Passata sauce- commercially brand
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Splash of cider vinegar
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Other
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Additional heavy grate of parmesan- for the top
Instructions
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Prepare Kale:
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01 Wash and trim etc Kale. In a large saucepan of boiling water add the whole kale and cook for a few minutes. Drain well. Using several layers of kitchen paper or a clean tea towel, lay kale on top and squeeze well to remove excess water. Place on a chopping board and finely chop. Leave to one side for later.
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Make dumplings:
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02 In a large mixing bowl place ricotta (all liquid removed), chopped kale, egg, olive oil, flour and parmesan cheese. Season with a pinch of sea salt and generous grind of black pepper. Chill mixture in fridge.
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Passata sauce:
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03 In a large deep side frying pan heat up the Passata sauce, and splash of cider vinegar. Season to taste. Bring to a low simmer and cook for 2-3 minutes or so. Keep on a low heat whilst preparing the ricotta kale dumplings.
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Assemble dumplings for cooking.
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04 Remove ricotta kale mixture from the fridge. Using 2 dessertspoons, shape oval dumplings and gently turn into the hot Passata sauce.
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Bake:
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05 When all dumplings are in the pan, remove from the heat. Cover the dumplings in a heavy layer of extra parmesan cheese and place in hot oven to bake until golden brown and ready to serve.
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Serve:
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06 Take to the table hot and serve with freshly cooked spaghetti.
Notes
These dumplings should not be wet. If the ricotta kale mixture is too sloppy, add a touch more flour. If you do have a lovely firm dumpling mixture then roll into ball shapes using your hands, but I found when I made these delicious dumplings for the first time I had to use two spoons to help me shape them for cooking.
