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Kale and Ricotta Gnudi with Roasted Garlic

For the "dough"...

This gnudi mixture roughly follows an Emiko Davies recipe and consists of ~300 grams greens (I used lacinato kale and baby spinach), which have been blanched for 30 seconds in lightly salted water, immediately shocked in cold water, drained of all moisture, and finely chopped; 16 ounces whole milk ricotta; 1/2 cup Parmesan; 1/4 teaspoon nutmeg; 1 egg; and salt and pepper to taste. Make sure to taste your mix for seasoning before adding the egg!


When mixing, be as delicate as possible—fold the ingredients until just combined. Once seasoned properly, put the mixture in the fridge for ~15 minutes to firm up.


Time to shape...

1. Spoon a heaping tablespoon of the cold mixture.

2. Drop it into a shallow bowl of flour. Cover the top lightly with flour as well.

3. Once completely dusted in flour, shape into a ball by rolling the mixture between your hands.

4. Place on a lightly floured plate/surface, and return to fridge to firm up again for ~15 min prior to cooking.

For the sauce...

Roast a whole head of garlic at 375 degrees Fahrenheit for 35-45 minutes. Once completely soft and caramelized, squeeze cloves into a mortar and pestle and mix into a paste (or just mash with a fork until smooth). For the sauce, sauté 3 anchovy fillets in 4 tablespoons of butter, mash to a paste and cook until fragrant. Add roasted garlic and stir frequently to combine into a saucy consistency. Finish with a squeeze of lemon juice and adjust seasoning to taste.


Finishing touches...

Cook gnudi in lightly boiling salted water (use a slotted spoon to drop them carefully!) until they float. Delicately add them to the pan with roasted garlic butter to coat. Once plated, top with additional garlic butter, serve and enjoy!


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