Maxfacts

Kale – ricotta dumplings

Good with a cheese sauce, with gravy, or with carrot/pumpkin sauce; also good as a snack.

Ingredients

• 400 g kale, prepared and shredded
• 1 shallot, finely chopped
• knob of butter
• salt, white pepper
• 300 g ricotta
• 1 egg
• 120 g semolina
• 100 g parmesan, grated

Method

1. In a saucepan, bring salted water to the boil, add kale and blanch until soft, drain well. Chop very finely, or blend; set aside. In a pan, melt butter over moderate heat. Add shallot and sweat for a few minutes, add kale and cook for another 5 minutes. Season to taste, set aside and let cool.
2. In a bowl, mix egg, ricotta, semolina and parmesan until smooth. Fold in kale mixture, cover and refrigerate for about an hour.
3. In a large saucepan, bring salted water to the boil. Use two wet tablespoons to form small oblong dumplings from the refrigerated ricotta mixture. Gently drop into boiling water, reduce heat and simmer for about 5 minutes. The dumplings rise to the surface when cooked. Remove with a slotted spoon and place on kitchen towel to drain.