Tuscan kale gnudi
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Tuscan kale and chicory malfatti

Course Main
Cuisine Tuscan
Author Giulia


  • Tuscan kale, 200 g boiled and squeezed
  • chicory, 100 g boiled and squeezed
  • extra virgin olive oil
  • cow ricotta cheese, 250 g
  • Greek yogurt, 50 g
  • egg yolks, 2
  • grated Parmesan cheese, 2 tablespoons
  • nutmeg
  • salt
  • flour


  • Whether fresh or frozen, the important thing is that once boiled in salted water you drain the leaves well and squeeze them with your hands. Leave them for a few hours in a colander. Sauté vegetables in a pan with extra virgin olive oil and once cool, chop it with a knife finely. Mix veggies with the fresh ricotta and yogurt. Add at least 2 tablespoons of grated Parmesan cheese.
  • Season with salt and pepper, add grated nutmeg, then add 2 egg yolks to the mixture: mix well to form a soft mass. Use plenty of flour to shape small balls with your hands – large more or less like hazelnuts – so that flour can make a protective film and prevent malfatti from melting into boiling water. Put them on a tray spaced from each other until you’ve finished.
  • Meanwhile, bring a large pot of salted water to the boil and cook malfatti in batches. When they float to the surface - very few minutes, sometimes it only takes one – lift them out with a slotted spoon and season them to serve. They are excellent served with melted butter and crispy sage leaves.
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