Ricotta Gnocchi with Guanciale and Tuscan Kale
Imagine delicate, pillowy ricotta gnocchi embraced by the savory richness of crispy guanciale and the earthy freshness of Tuscan kale. This recipe, inspired by the heartwarming flavors we celebrate at MaMa Florence cooking school, brings a touch of authentic Tuscan comfort to your kitchen. It's a delightful dish that showcases simple yet exquisite ingredients, creating a truly memorable culinary experience.
Ingredients
4 servings
Homemade Ricotta Gnocchi Dough
- Ricotta cheese (Sheep's Milk) 600 grams
- All-purpose flour 200 grams
- Eggs (Yolk Only) 2
- Parmesan cheese (Grated) 70 grams
- Salt as needed
Tuscan kale and Guanciale sauce
- Guanciale 100 grams
- Tuscan kale (Bunch) 200 grams
- Extra-virgin olive oil as needed
- Parmesan cheese (Grated) as needed
Preparation
Prepare the gnocchi dough
Mix ricotta with egg yolks in medium mixing bowl. Add in Parmesan cheese and salt to taste.
Add flour to the bowl, and stir until you reach smooth, dough-like consistency.
Flour smooth working surface with additional flour, and shape gnocchi dough into long logs approximately 2cm maximum thickness. Using kitchen knife, cut each log into pieces about 1cm long.
Should pieces appear too damp or do not hold their shape well, brush tops with additional flour. Set aside.
Prepare the guanciale and kale sauce
Clean Tuscan kale well, separating the leaves and removing toughest segments of leaves from softer, darker parts, set aside.
Boil a large soup pot of salted water. While water begins to boil, slice the kale, and place into boiling water. Cook about 3 minutes, being careful not to overboil kale. When kale is softened, remove from boiling water with slotted spoon, and place into container or dish; set aside.
Coarsely dice Guanciale into cubes. Add small amount of extra-virgin olive oil to medium sauté pan and add cubed Guanciale. Slowly cook Guanciale until crisped, then add drained kale. Allow to cook a few minutes to blend the flavors.
Cook the Ricotta gnocchi and finish dish
Bring large pot of salted water to boil. Add gnocchi, and allow to cook until pieces float to the surface without being stirred.
Drain gnocchi well, add to sauté pan with Guanciale and kale.
Toss well, cook for 1 minute to allow flavors to meld completely. Serve hot with a sprinkling of freshly grated Parmesan cheese (optional).
Conclusion
These Ricotta Gnocchi with Guanciale and Tuscan Kale offer a delightful taste of Tuscan tradition, reminiscent of the comforting and flavorful dishes we cherish at MaMa Florence. The tender gnocchi, the crispy guanciale, and the vibrant kale create a harmonious and satisfying meal. We hope this recipe inspires you to bring a little piece of our Tuscan kitchen into your own!
