SuperGreens Gnudi

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SuperGreens Gnudi

Yield 4-6

Author Lucy Tweed

Prep time

45 Min

Cook time

20 Min

Total time

1 H & 5 M

Kale and spinach in dumpling form, in butter.

Ingredients

• 500 g (1 lb 2 oz) frozen spinach, kale, or any other leafy green
• 500 g (1 lb 2 oz) fresh ricotta (dry variety, like deli basket ricotta)
• 4 eggs, lightly whisked
• 1 cup (100 g) finely grated Parmesan cheese
• Pinch of ground nutmeg
• 1 cup (150 g) plain (all-purpose) flour
• Semolina, for sprinkling
• 1⁄4 cup (50 g) buckwheat

Optional Ingredients

• Herbs, garlic, or zest for extra flavor
• 11/2 tablespoons extra virgin olive oil
• Vegetable oil, for frying
• 2 tablespoons salted butter
• 1 garlic clove, finely chopped
• 1 teaspoon chili flakes
• 30 g (1 oz) rocket (arugula)
• 2 tablespoons lemon juice
• 100 g (31⁄2 oz) halloumi, grated
• 2 tablespoons finely grated lemon zest

Instructions

1. 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.
2. In a food processor or with a knife, chop the greens to your desired consistency (partly puréeing is optional). Combine the spinach, ricotta, whisked eggs, Parmesan cheese, nutmeg, and flour in a bowl. Mix well to combine.
3. Prepare a tray or plastic container with baking paper for layering the dumplings.
4. Use two tablespoons to shape the dough into small dumplings and place them on the tray. Sprinkle semolina over them to prevent sticking.
5. In a small saucepan, fry the buckwheat kernels in 1 cm (1/2 inch) of vegetable oil over high heat until crispy and puffed, about 10 seconds. Set them aside on paper towels.
6. To cook the gnudi, you have two options:
7. Simmer frozen gnudi in salted water, scooping them out as they float, then toss with your preferred sauce.
8. Cook them in a non-stick frying pan: Heat olive oil over medium heat, add 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 butter, garlic, chili, and rocket. Cook briefly, add lemon juice, and stir.
9. Serve the cooked gnudi topped with halloumi, lemon zest, and buckwheat kernels.

Notes

Feel free to add herbs, garlic, or zest to the dumplings for additional flavor.

Frozen spinach is a convenient and nutritious option.

If shaping the dumplings by hand is difficult, you can use a piping bag to place them on the tray.

To freeze gnudi, initially place them on a tray in the freezer for 4 hours, then transfer to a sealed bag for storage.

Nutrition Facts

Calories

913

Fat

64 g

Sat. Fat

27 g

Carbs

46 g

Fiber

6 g

Net carbs

40 g

Sugar

2 g

Protein

42 g

Sodium

1054 mg

Cholesterol

264 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.