• Mains

Kale & Ricotta Gundi with Brown Butter

Preparation Time15 minutes
Cook Time15 minutes


  • 150 gm kale leaves, about 1 bunch
  • 600 gm fresh ricotta, drained of excess liquid
  • 2 egg yolks
  • 1 cup plain flour
  • ½ cup (50 gm) finely grated parmesan cheese
  • 10 gratings of fresh nutmeg
  • 1 tsp fine salt
  • 50 gm butter
  • 1 clove garlic, thinly sliced
  • Extra parmesan cheese for serving
  • Sea salt and freshly ground black pepper


  • For gnudi, blanch the leaves in boiling water until just wilted, drain and cool then using clean hands or a cloth, squeeze out all excess water. Transfer to a chopping board and chop finely, place in a large bowl along with the ricotta, egg yolks, parmesan, nutmeg, salt and pepper; mix well to combine. Gently mix through the flour until the dough just comes together, turn out onto a floured bench and divide into two. Roll each ball into a log about 2cm thick then cut gnudi using your thumb as a guide for thickness. Set the gnudi aside on a floured tray.
  • To cook gnudi, in batches, dust off excess flour and drop into salted boiling water and cook for about 2 minutes until they float to the surface, remove from water with slotted spoon and drain on absorbent paper.
  • Meanwhile, heat a large frypan over medium – high heat, add butter and garlic and cook until the garlic browns, remove from pan and discard. Continue to cook the butter until nut brown; add the gnudi and cook, turning, until golden. Serve with a grating of fresh parmesan cheese.



Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au