Julia Busuttil Nishimura shares her simple ricotta gnocchi, an easy entertainer best shared.
Ingredients
Ricotta gnocchi
Method
1
For ricotta gnocchi, combine ricotta, egg yolk, nutmeg and Parmesan in a large bowl. Gradually add flour, mixing in a little at a time, until mixture comes together into a soft ball (it will still be a little sticky but should hold together). Season.
2
Lightly dust a work bench with flour. Working with one quarter of dough at a time, roll dough into a sausage shape, about 1.5cm in diameter. Using a knife or a pastry scraper, cut dough into 2cm lengths to form gnocchi. Transfer gnocchi on a tray lightly dusted with flour and repeat with remaining dough.
3
For sauce, blanch cavolo nero and peeled garlic cloves in a large saucepan of salted boiling water until tender (4-5 minutes). Reserve 165ml (2/3 cup) cooking water. Drain. Transfer cavolo nero mixture to a high-speed blender or food processor. Add pine nuts, oil, Parmesan and reserved cooking water; season to taste, and blend until smooth. Transfer sauce to a small saucepan over low heat to keep warm.
4
Cook gnocchi in a large saucepan of boiling salted water until they rise to the surface (2-3 minutes). Transfer with a slotted spoon to a large bowl. Add cavolo nero sauce to gnocchi (you may not need all of it) and toss to coat.
5
Serve gnocchi scattered with extra Parmesan, pine nuts, a drizzle of oil and topped with fried cavolo nero.
Any extra sauce will keep refrigerated in an airtight container or jar for 3-4 days.