Directions:<\/strong><\/p>\nPlace ricotta, lemon zest, salt and egg in a medium bowl. Whisk until blended. In a separate bowl, combine semolina and all-purpose flours. Sprinkle a quarter of the flour blend over the ricotta mix and use a spoon to incorporate. Add the remaining flour in 3 increments. As the mixture begins to resemble a dough, transfer it to a clean cutting board and gently knead into a ball. When the dough ball holds its shape, let it rest for 3 minutes.<\/p>\n
Place ricotta, lemon zest, salt and egg in a medium bowl. Whisk until blended. In a separate bowl, combine semolina and all-purpose flours. Sprinkle a quarter of the flour blend over the ricotta mix and use a spoon to incorporate. Add the remaining flour in 3 increments. As the mixture begins to resemble a dough, transfer it to a clean cutting board and gently knead into a ball. When the dough ball holds its shape, let it rest for 3 minutes.
\nSet the ball on a floured surface and cut it in half. Roll each half into a 1-inch by 18-inch log. Dust the surface with additional flour if the dough is sticking. Cut each log into \u00bd-inch pieces. Dust your knife with flour if it sticks when you cut.<\/p>\n
Using a fork, slightly flatten the gnocchi, leaving little ridges. For a rustic look, gently fold the top over onto itself. Don\u2019t stress about making your gnocchi look perfect. They will puff when boiled. The most important thing is a uniform size. Place the formed gnocchi on a rimmed baking sheet, spaced so they\u2019re not touching. (If preparing gnocchi in advance, freeze gnocchi on the baking sheet, then store them frozen in a zip lock bag. You can boil them straight from the freezer.)<\/p>\n
Preheat oven to 325\u00b0F. Place walnuts on a rimmed baking sheet and roast for 5 to 8 minutes until golden brown. Coarsely chop and set aside.<\/p>\n
Clean kale and trim excess stems. Stack the leaves into a pile, fold in half and cut into \u00bd-inch segments. Set aside.<\/p>\n
Place a large saute\u0301 pan over medium heat and add \u00bc cup olive oil. Add the kale and saute\u0301 for 1 to 2 minutes. When wilted, add the corn and cook for another 2 minutes. Add 5 tsp of garlic and saute\u0301 until fragrant. Season with salt and pepper to taste.<\/p>\n
Divide the warm vegetables between 5 plates.<\/p>\n
Bring a large saucepan of salted water to a boil. Add gnocchi to boiling water and reduce heat slightly to a slow boil. Once the gnocchi rise to the surface (2 to 3 minutes), turn off the heat and allow them to cook for another 2 minutes. Don\u2019t overcook.<\/p>\n
While the gnocchi cook, add the remaining 1 Tbsp of olive oil to the saute\u0301 pan. Increase heat to medium and add shallots. Saute\u0301 for 1 minute, then toss in remaining garlic and cook for another minute. Deglaze with white wine and reduce by three-fourths, then add the cream and 1 cup of walnuts. Let simmer for 2 minutes, then add Parmesan cheese and stir until it melts into the cream.<\/p>\n
Using a slotted spoon, add the cooked gnocchi and swirl to coat in the sauce. (If the sauce is too thick, add a touch of the salted gnocchi water to thin). Add salt and pepper if needed. Dish gnocchi over the vegetables. Garnish with the remaining chopped walnuts and fresh thyme.<\/p>\n
Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ricotta gnocchi are just as Italian as their potato cousins, but they\u2019re easier to make, lighter and melt in your mouth. Making perfect gnocchi takes a little practice, but even imperfectly shaped, they boil into delicate, fluffy pillows. The kale … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4101","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nNovember Recipe of the Month - Ricotta Gnocchi with Kale & Walnuts - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/november-recipe-of-the-month-ricotta-gnocchi-with-kale-walnuts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"November Recipe of the Month - Ricotta Gnocchi with Kale & Walnuts - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"Ricotta gnocchi are just as Italian as their potato cousins, but they\u2019re easier to make, lighter and melt in your mouth. 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<\/a><\/p>\n