INGREDIENTS
Gnocchi
500g ricotta cheese
100g plain flour, plus extra for dusting
50g grated parmesan cheese
1 egg yolk
5g salt
Cavolo nero sauce
160g cavolo nero (also called Tuscan kale), leaves stripped from stems
6g (about 2 cloves) garlic, peeled
60g olive oil
About 180 ml cooking water from boiling the cavolo nero
Pinch of salt, to taste
Preparation
Extra olive oil, for frying and drizzling
100g grated parmesan
100g buffalo mozzarella, torn into small pieces
1 tbsp unsalted butter
A few teaspoons fermented chilli or chilli oil (optional)
Crispy fried cavolo nero leaves (optional)
A squeeze of lemon juice
DIRECTIONS
- Make the gnocchi
In a large mixing bowl, combine the ricotta, parmesan, salt, and egg yolk. Mix until smooth.
Add the flour and gently mix until a soft dough forms.
Lightly flour your bench or cutting board. Take about a handful of dough at a time, roll it into a long log about 2cm thick, then cut into small pillow-shaped pieces.
Place the pieces on a floured tray so they don’t stick together. - Make the cavolo nero sauce
Bring a medium pot of salted water to the boil. Add the cavolo nero leaves and cook for 3 minutes, then drain (save about ¾ cup of the cooking water).
In a blender or food processor, add the cavolo nero, garlic, olive oil, and a little of the cooking water. Blend until smooth, adding more cooking water as needed for a sauce-like consistency.
Taste and add salt if needed. - Cook and serve
In a large frying pan, heat a drizzle of olive oil over medium heat. Add the gnocchi and cook for 2–3 minutes, stirring occasionally, until lightly golden.
Add the cavolo nero sauce, a splash of the reserved cooking water, and a knob of butter. Stir until the gnocchi are coated.
Serve on a platter or in small bowls. Top with grated parmesan, buffalo mozzarella, a drizzle of olive oil, a pinch of salt, fermented chilli (if using), and crispy cavolo nero leaves.
Finish with a squeeze of lemon juice before serving.
Serves 4.
