Ricotta gnocchi with cavolo nero and pine nuts

Ingredients

• 150 gm cavolo nero (about 1 bunch), stalks discarded, leaves torn
• 3 garlic cloves, peeled
• 20 gm toasted pine nuts, plus extra to serve
• 60 ml (1/4 cup) extra-virgin olive oil, plus extra for drizzling
• 20 gm parmesan, grated, plus extra to serve
• Fried cavolo nero leaves, to serve
• Ricotta gnocchi
• 200 gm full-fat ricotta
• 1 egg yolk
• Pinch of freshly grated nutmeg
• 20 gm finely grated parmesan
• 100 gm “00” flour, plus extra for dusting

Instructions

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   5: Serve gnocchi scattered with extra Parmesan, pine nuts, a drizzle of oil and topped with fried cavolo nero.