Handmade Ricotta Gnocchi with Broccoli, Kale and Sausage

If you’re searching for a healthy pasta dish for a weeknight meal. This one is for you. The combination of the roasted broccoli and the steamed kale add a nutritious base for the ricotta in this dish. The delicious sausage adds protein and depth of flavor that compliments the greens. Vegetarians can freely omit the sausage or replace with vegetarian sausage. A sprinkle of cheese on top enhace the heartiness of this dish.

Ingredients

• Ricotta Gnocchi: Dont be daunted by the task of making your own pasta. Its 100% worth the effort. 1000% percent better than store bought gnocchi. While ricotta gnocchi is different than the traditional potato gnocchi
• Ricotta Cheese: Make sure the ricotta cheese doesnt have any stabilizers.
• Kale: Bagged chopped kale works well for this resume. Rinsed and you can chop further if needed.
• Sweet Sausage: Slice the tip of a knife to the casing of the sausage to completely remove it. Cut the sausage into small 1/2″ pieces.
• Roasted Broccoli: A 12 oz bag of broccoli, washed and rinsed.
• Shallot: You can sub for onion if you dont have shallot.

How to Make this Recipe:

1. Preheat oven 450 degrees. Toss broccoli with olive oil and salt and pepper on sheet pan lined with parchment paper. Bake for 15 minutes.
2. Whisk ricotta, egg, parmesan,nutmeg, and 1 tsp salt and 1/2 tsp pepper together in a large bowl.

1. Form dough into rough ball and stir onto well floured counter. Gently knead into smooth ball.
2. Line 2 rimmed half baking sheets for placing dough peices. Using a floured bench scraper or chef’s knife cut dough into 1/2″ pieces around 5 -8.

1. Roll dough into 1/2″ thick rope. Cut rope into 3/4″ peices. Transfer to lined sheet pan.

1. Bring 4 quarts of water to boil with 1 tsp salt. Pour gnocchi into boiling water.
2. Place a saute pan with 3″ high sides over medium heat. Add 1-1/2 tsp of olive oil.
3. Add diced shallot and minced garlic to hot pan. Once garlic is fragrant add sausage. Cook sausage 10 -15 minutes until well browned.
4. Add kale to pan with the squeeze of 1 lemon or 1/4″ cup of water. Cover.
5. Cook kale until shrunk around 1/3 of its size and moist.
6. Remove from heat and add broccoli and cooked ricotta gnocchi. Mix well and serve.

Homemade Ricotta Gnocchi with Roasted Broccoli, Kale and Sausage

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Course Main Course

Ingredients

  

Ricotta Gnocchi

• 1 lb whole milk ricotta cheese
• 1 large egg
• 1/4 cup grated parmesan cheese
• 1/8 tsp ground nutmeg
• 1 cup all purpose flour
• salt and pepper

Roasted Broccoli

• 3 garlic cloves minced
• 1 tsp red pepper flakes
• 10 oz bag of chopped kale
• 1/4 cup grated parmesan or pecorino
• salt and pepper to taste

Sauteed Sweet Sausage

• 1 shallot diced
• 3 -5 sweet sausage links

Instructions

 

• Preheat oven 450 degrees. Toss broccoli with olive oil and salt and pepper on sheet pan lined with parchment paper. Bake for 15 minutes.
• Whisk ricotta, egg, parmesan,nutmeg, and 1 tsp salt and 1/2 tsp pepper together in a large bowl.
• Form dough into rough ball and stir onto well floured counter. Gently knead into smooth ball and flatten.
• Line 2 rimmed half baking sheets for placing dough peices. Using a floured bench scraper or chef’s knife cut dough into 1/2″ pieces around 5 -8.
• Roll dough into 1/2″ thick rope. Cut rope into 3/4″ peices. Transfer to lined sheet pan.
• Bring 4 quarts of water to boil with 1 tsp salt. Pour gnocchi into boiling water.
• Place a saute pan with 3″ high sides over medium heat. Add 1-1/2 tsp of olive oil.
• Add diced shallot and minced garlic to hot pan. Once garlic is fragrant add sausage. Cook sausage 10 -15 minutes until well browned.
• Add kale to pan with the squeeze of 1 lemon or 1/4″ cup of water. Cover.
• Cook kale until shrunk around 1/3 of its size and moist.
• Remove from heat and add broccoli and cooked ricotta gnocchi. Mix well and serve.

Keyword handmade ricotta gnocchi with kale, ricotta gnocchi with broccoli and kale