Sunday, October 18, 2009

Kale Malfatti (Gnocchi)



We have some exciting news!

After a lovely conversation with Hannah from Farm Fresh Rhode Island, over tea at Blue State Coffee, Two Blue Lemons officially has a new project! Each week, Two Blue Lemons will be writing a recipe highlighting local, seasonal ingredients, for Farm Fresh RI's weekly newsletter! The idea is for readers to become inspired to cook with, and search out, fresh local foods. We're hoping our recipes will also encourage readers to pick up something new and unusual - like a turnip or purple kale.

To that point this recipe, courtesy of Siena Farms' newsletter, is an unexpected and smart way to eat your kale, an incredibly healthful and available green. Dark leafy greens will be all over the markets this winter and you can easily swap kale for chard, spinach, arugula, or any other dark beauty you enjoy. And what's better on a cold night, than a pile of happy dumplings and a glass of red wine?


Kale Malfatti (Gnocchi):

2 ½ cups of cooked kale, squeezed dry and chopped finely in the food processor
*I sauteed the kale in a couple tablespoons of olive oil for about 10 minutes
Handful of chopped basil
2 cups ricotta, drained for 1 hour
2 farm fresh eggs
2 tbl butter, melted
Pinch of fresh grated nutmeg
Salt and pepper to taste
½ cup of finely grated Parmesan
¾ cup flour


-Beat ricotta in mixer until light and fluffy. Beat in eggs one at a time.
-Beat in melted butter, fresh nutmeg, salt, pepper and Parmesan. Stir in finely chopped kale - check seasoning for salt and pepper.
-Stir in flour, slowly.
-Bring a large pot of water to a boil. Drop a teaspoon of ricotta batter in and test one to see if it holds together, add more flour if necessary.

-Form into ½ inch balls and boil until they float to the top.
*I formed all my balls first, then dropped them in.
-Remove with slotted spoon and drizzle with olive oil. Serve hot with fresh tomato sauce or by themselves. *I recommend w. tomato sauce, sprinkled with Parmesan!

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