Gnudi with Kale and Parmesan

Ingredients

• 100 g frozen spinach
• 500 g ricotta (45% fat in cream)
• 70 g parmesan (30% fat in cream)
• 1 egg
• Salt
• Pepper
• nutmeg
• 150 g Spelt flour Type 1050
• 2 tbsp spelt flour type 1050 (for handling)
• 400 g kale
• 3 Garlic cloves
• 80 g Butter
• a pinch chili flakes

Instructions

1. 1.

   Thaw spinach, squeeze out excess water and finely chop. Drain ricotta in a sieve. Grate parmesan. Combine spinach, ricotta, 40 g parmesan and egg in a bowl and mix. Season with salt, pepper and freshly grated nutmeg, then fold in 150 g flour to form a pliable dough.

2. 2.

   On a floured work surface roll the gnudi dough into 2–3 sticks about 2 cm thick. Cut into 2–3 cm pieces and place on a floured tray. Refrigerate the gnudi.