SuperGreens Gnudi
Pillowy ricotta and greens dumplings with brown butter, crispy buckwheat and grated halloumi snow - gnocchi's naked, greener cousin.
Serves: 4-6
Prep time: 45 minutes (excluding freezing time)
Cook time: 20 minutes
INGREDIENTS
500g frozen spinach, kale, or any other leafy green
500g fresh ricotta (dry variety, like deli basket ricotta)
4 eggs, lightly whisked
1 cup (100g) finely grated parmesan cheese
pinch of ground nutmeg
1 cup (150g) plain flour
semolina, for sprinkling
1/4 cup (50g) buckwheat
1 1/2 tablespoons extra virgin olive oil
vegetable oil, for frying
2 tablespoons salted butter
1 garlic clove, finely chopped
1 teaspoon chilli flakes
30g rocket
2 tablespoons lemon juice
100g halloumi, grated
2 tablespoons finely grated lemon zest
herbs, garlic or zest, for extra flavour (optional)
METHOD
If using frozen spinach, thaw it and then squeeze out any excess water. If using fresh spinach, remove the stems, cook, squeeze and chop until you have approximately 2 cups of wilted leaves.
In a food processor or with a knife, chop the greens to your desired consistency (partly pureeing is optional). Combine the spinach, ricotta, whisked eggs, parmesan, nutmeg and flour in a bowl. Mix well to combine.
Prepare a tray or plastic container with baking paper for layering the dumplings.
Use two tablespoons to shape the dough into small dumplings and place them on the tray. Sprinkle semolina over them to prevent sticking.
In a small saucepan, fry the buckwheat kernels in 1cm of vegetable oil over high heat until crispy and puffed, about 10 seconds. Set aside on paper towels.
To cook the gnudi, you have two options:
Simmer frozen gnudi in salted water, scooping them out as they float, then toss with your preferred sauce.
Or cook them in a non-stick frying pan: heat the olive oil over medium heat and add the gnudi with space between them. When they sizzle, add water halfway up the dumplings' sides. Cover and simmer for 5-8 minutes until the fry sound changes. Toss and loosen the gnudi, then add the butter, garlic, chilli and rocket. Cook briefly, add the lemon juice, and stir.
Serve the cooked gnudi topped with the halloumi, lemon zest and crispy buckwheat kernels.
HINTS
Feel free to add herbs, garlic or zest to the dumplings for extra flavour - and frozen spinach is a convenient, nutritious shortcut, no shame in it.
If shaping the dumplings by hand is difficult, use a piping bag to pipe them onto the tray.
To freeze, place the gnudi on a tray in the freezer for 4 hours, then transfer to a sealed bag - they cook straight from frozen.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: approximately 14300kJ (3415 calories)
Protein: 145g
Fat: 215g
Saturated fat: 100g
Carbohydrates: 145g
Sugars: 10g
Fibre: 12g
Sodium: 3700mg
Note: frying oil is estimated at absorption only.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.