tagAlt.Ricotta Gnocchi Guanciale Tuscan Kale

Airy Ricotta Gnocchi with Crispy Guanciale and Tuscan Kale

A refined take on Italian gnocchi that celebrates ricotta, guanciale, and vibrant kale.
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    • ( Scored 5 on 1 reviews )

Michele:

Gnocchi are my go-to when I want pasta but I don't want the same pasta I eat every day. I knew about the potato version, but I hadn't explored the ri...

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tagAlt.Ricotta Gnocchi Guanciale Tuscan Kale

Although our affection for classic pasta runs deep—shapes from penne to tagliatelle, tossed with all manner of seasonal sauces—there’s something exciting about venturing beyond the familiar. Ricotta gnocchi offer a delectable alternative: lighter than their potato cousins, yet sumptuous thanks to the creamy texture of fresh ricotta.

Historically, gnocchi have been a staple of Italian tables since Roman times, but the ricotta-based version likely emerged in Central Italy, where sheep’s milk cheeses reign supreme. This version of gnocchi is prized for its pillowy texture, a result of minimal flour and high-quality dairy. The dough itself welcomes a touch of spice, allowing you to make each batch your own.

Paired with the umami-rich crunch of crisped guanciale—a cured pork jowl specialty from Lazio—and the earthy notes of Tuscan kale, this dish becomes a modern homage to rustic Italian cooking. Serve with a chilled, aromatic white wine to elevate the meal to a true celebration of Italian culinary tradition.

Ingredients

for 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

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Preparation

for 4 servings

Step

1

Of 3

Make the Ricotta Gnocchi Dough

In a medium mixing bowl, combine ricotta cheese and egg yolks until fully incorporated. Stir in grated Parmesan cheese and a generous pinch of salt, blending until smooth.

Gradually add flour, mixing just enough to create a soft, pliable dough—be careful not to overwork, to maintain a light texture.

Dust a clean work surface with flour. Roll the dough into even logs, keeping each about 2cm thick. With a sharp knife, slice the logs into bite-sized pieces, roughly 1cm long.

If the gnocchi seem sticky or lose their shape, lightly coat them with more flour. Set aside on a floured tray, ensuring they don’t touch.

Step

2

Of 3

Prepare the Sauce with Guanciale and Kale

Thoroughly rinse the Tuscan kale, stripping the leaves from the tougher central stems. Set the tender leaves aside.

Bring a large pot of salted water to a rolling boil. Slice the kale and blanch in the water for about 3 minutes, just until tender but still vibrantly green. Remove with a slotted spoon and drain well.

Dice the guanciale into small cubes. Heat a drizzle of extra-virgin olive oil in a sauté pan and add the guanciale. Render slowly over medium heat until golden and crisp. Stir in the blanched kale, letting the flavors meld for several minutes.

Step

3

Of 3

Cook the Gnocchi and Assemble the Dish

Bring a large pot of salted water to a boil. Gently drop in the gnocchi, cooking just until they rise to the surface, indicating they’re perfectly done.

Carefully drain the gnocchi and transfer them directly to the pan with the guanciale and kale.

Toss everything together over gentle heat for about 1 minute to let the flavors combine. Serve immediately, finishing with a dusting of freshly grated Parmesan cheese if desired. Enjoy this elegant yet comforting dish at its piping hot best.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

Michele Thursday 13th of August 2020

Fluffy pillows of ricotta heaven

Gnocchi are my go-to when I want pasta but I don't want the same pasta I eat every day. I knew about the potato version, but I hadn't explored the ricotta factor, which I now adore. This makes the dish so much lighter and ideal for summer - truly the perfect combo for veering away from dishes I make all the time.

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