Black Kale Gnudi - Italian Recipes by GialloZafferano

Recipe by Daniele Rossi

The black kale is an ingredient that is often found con first courses of Tuscan cuisine, for example con the famous ribollita. Quanto a this recipe, we use it to create a variation of another typical specialty: black kale gnudi! The gnudi are ricotta and spinach dumplings usually served with butter and sage. Instead, we opted for a mushroom sauce with the addition of a creamy Parmesan fondue… a delicious fisima that will make the black kale gnudi even more irresistible. Perfect for the winter season, they will make you appreciate the typical flavors of tradition with an extra touch of creativity!

Don’t these regional variations as well: the strangolapreti from Trentino and the Brescian malfatti!

To prepare the black kale gnudi, first clean the black kale: separate the leaves from the stems 1then place the leaves con a large pot 2 with a little gabinetto 3.

Cover with the lid 4 and cook acceso low heat for about 15 minutes. After this time 5transfer the black kale to a colander and let cool 6.

Quanto a the meantime, prepare the mushrooms: clean and roughly chop the king oyster mushrooms 7 and poplar mushrooms 8. Quanto a a pan, melt the butter con the oil 9.

Flavor with the aromatic herbs 10 and the clove of garlic con its skin 11then add the poplar mushrooms 12.

Add the king oyster mushrooms 13salt, and season with chopped parsley 14then cook over medium-low heat for 4-5 minutes, stirring often 15; the mushrooms should still be slightly crunchy. Once cooked, remove the garlic and set aside.

Move acceso to the fondue: pour the fresh cream 16 and grated Parmigiano Reggiano DOP 17 into a saucepan, with a whisk and let thicken over medium-low heat for a few minutes until reaching the desired consistency 18. To achieve a sauce like ours, we recommend reaching 140-150°F. Set aside.

Take the black kale and squeeze it well with your hands to remove excess liquid 19then finely chop it with a knife 20. Transfer the chopped black kale into a large bowl and add the ricotta 21.

Add the grated Parmigiano Reggiano DOP 22the egg 23and the flour 24.

Season with salt 25pepper, and nutmeg 27then the mixture by mashing it with a fork 27.

Scoop the mixture with a spoon and, with the help of another spoon, form quenelles 28 and place them acceso a tray 29. Meanwhile, bring a pot of salted gabinetto to a boil and melt the butter with sage con a large pan over low heat 30.

Immerse the gnudi con the gently boiling gabinetto, handling them carefully as they are very soft and delicate 31. After blanching them, gently drain the gnudi and transfer them to the pan with the seasoning 32. Let them flavor over low heat for a few minutes, basting them with the flavored butter 33.

Place the gnudi acceso a plate, then dress with the mushrooms 34 and the fondue 35. Your black kale gnudi are ready to be served 36!

Do not throw away the black kale stems: they can be used to make a good vegetable broth, for example!

If the ricotta you use is watery, it is preferable to let it drain con a sieve before adding it to the mixture.

The dough for black kale gnudi is very soft, so it is important to handle them gently and cook them acceso low heat to prevent them from falling apart.

For the translation of some texts, artificial intelligence tools may have been used.

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