tagAlt.Ricotta Gnocchi Guanciale Tuscan Kale

Ricotta Gnocchi with Guanciale and Tuscan Kale

Versatile yet classic Italian first course diverges from traditional pasta shapes.

  • ( Scored 5 on 1 reviews )

Michele:

Gnocchi are my go-to when I want pasta but I don't want the same pasta I eat every day. I knew about the potato version, but I hadn't explored the ri...

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While it can't be overstated that one of our first loves is pasta (in any shape, dried or fresh, with just about any seasonal veggie sauce), it's nice to break away from the classics from time to time.  Refreshingly light but enriched with ricotta, fresh gnocchi hit the spot when you're looking for a new, tasty gnocchi recipe to test out.

While their potato-based counterparts are well-loved and made frequently in global cuisines, a ricotta base turns this pasta into an airy dish, with pockets of freshness and smoothness that will fill you up without the overkill potato-based gnocchi can impart.

Add in a few extra spices in your dough to liven up the gnocchi recipe, and while experimentation is always a good thing, the step-by-step of this recipe will give you a richness and volume that will leave you and your loved ones most satisfied and sated.  Pair this classic recipe with a refreshing, crisp wine and take your meal to new heights!

Ingredients

for 4 servings

Homemade Ricotta Gnocchi Dough

  • Ricotta cheese (Sheep's Milk) 600 grams
  • All-purpose flour 200 grams
  • Eggs (Yolk Only) 2
  • Parmesan cheese (Grated) 70 grams
  • Salt as needed

Tuscan kale and Guanciale sauce

  • Guanciale 100 grams
  • Tuscan kale (Bunch) 200 grams
  • Extra-virgin olive oil as needed
  • Parmesan cheese (Grated) as needed

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

'Marina Cvetic Iskra' - Montepulciano of Abruzzo Reserve - Masciarelli

0.75l

Intense, structured and fresh. Iskra is a wine that will not go unnoticed.

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Preparation

for 4 servings

Step

1

Of 3

Prepare the gnocchi dough

Mix ricotta with egg yolks in medium mixing bowl. Add in Parmesan cheese and salt to taste.

Add flour to the bowl, and stir until you reach smooth, dough-like consistency.

Flour smooth working surface with additional flour, and shape gnocchi dough into long logs approximately 2cm maximum thickness. Using kitchen knife, cut each log into pieces about 1cm long.

Should pieces appear too damp or do not hold their shape well, brush tops with additional flour. Set aside.

Step

2

Of 3

Prepare the guanciale and kale sauce

Clean Tuscan kale well, separating the leaves and removing toughest segments of leaves from softer, darker parts, set aside.

Boil a large soup pot of salted water. While water begins to boil, slice the kale, and place into boiling water. Cook about 3 minutes, being careful not to overboil kale. When kale is softened, remove from boiling water with slotted spoon, and place into container or dish; set aside.

Coarsely dice Guanciale into cubes. Add small amount of extra-virgin olive oil to medium sauté pan and add cubed Guanciale.  Slowly cook Guanciale until crisped, then add drained kale.   Allow to cook a few minutes to blend the flavors.

Step

3

Of 3

Cook the Ricotta gnocchi and finish dish

Bring large pot of salted water to boil.  Add gnocchi, and allow to cook until pieces float to the surface without being stirred.

Drain gnocchi well, add to sauté pan with Guanciale and kale.

Toss well, cook for 1 minute to allow flavors to meld completely. Serve hot with a sprinkling of freshly grated Parmesan cheese (optional).

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

'Marina Cvetic Iskra' - Montepulciano of Abruzzo Reserve - Masciarelli

0.75l

Intense, structured and fresh. Iskra is a wine that will not go unnoticed.

View product

...Great Italian Goddies!

'Marina Cvetic Iskra' - Montepulciano of Abruzzo Reserve - Masciarelli

0.75l

Intense, structured and fresh. Iskra is a wine that will not go unnoticed.

View product

La Mora - Vermentino Wine - Cecchi

0.75l

Fragrant and elegant, Mora Vermentino expresses the freshness of the Tuscan coast

View product

Cielo d'Ulisse - Brunello of Montalcino Wine - Podere le Ripi

0.75l

The Cielo D'Ulisse 2015 is Podere le Ripi's most "classic style" Brunello.

View product

'Marina Cvetic Iskra' - Montepulciano of Abruzzo Reserve - Masciarelli

0.75l

Intense, structured and fresh. Iskra is a wine that will not go unnoticed.

View product

La Mora - Vermentino Wine - Cecchi

0.75l

Fragrant and elegant, Mora Vermentino expresses the freshness of the Tuscan coast

View product

Cielo d'Ulisse - Brunello of Montalcino Wine - Podere le Ripi

0.75l

The Cielo D'Ulisse 2015 is Podere le Ripi's most "classic style" Brunello.

View product

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Reviews

Michele Thursday 13th of August 2020

Fluffy pillows of ricotta heaven

Gnocchi are my go-to when I want pasta but I don't want the same pasta I eat every day. I knew about the potato version, but I hadn't explored the ricotta factor, which I now adore. This makes the dish so much lighter and ideal for summer - truly the perfect combo for veering away from dishes I make all the time.

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