¼ cup of grated cheese, Parmigiano Reggiano or Pecorino Romano
1 beaten egg
1 teaspoon salt and a few grinds of black pepper
3 heaping tablespoons of cooked, squeezed dry, then pulse chopped in a food processor of either kale, spinach or swiss chard.
1 cup or so of unbleached AP flour
Instructions
Place ricotta, grated cheese, salt and pepper into a bowl, whisk egg then add in.
If ricotta is lumpy, which it usually is, take a hand mixer on low to break up the lumps and just to incorporate all the ingredients.
Turn off the mixer and stir in the kale, I know it sounds like a small amount but the kale is damp and it all clumps together, when stirred it incorporates and distributes very well, 3 heaping tablespoons worked for the amount of flour and ricotta I used, but feel free to use more if you like.
Then fold in flour, little by little, you might need less or you might need more, but dough should come together quickly.
Lightly flour your finger tips and a board.
Cut off a chunk then roll it into a round snake, then cut off bite size pieces.
Leave as is or make indention's with a gnocchi board or the tines of a fork.
Toss gnocchi into salted boiling water, let them float to the top and cook an additional 2 to 3 minutes, taste for doneness, then scoop them out with a hand strainer.
Toss into your favorite sauce and eat immediately.
For pan-fried, drain them and crisp them up in the sizzling butter sage sauce, then add small diced pre- roasted butternut squash and plenty of parmesan cheese.
For my marinara sauce or additional sauce ideas for gnocchi, check out my e-book on Italian Sauces.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/09/homemade-kale-ricotta-gnocchi.html