-
1
Remove the ribs and stems from the kale leaves.
-
2
Rinse, and then add the leaves to a pot with 2 tablespoons of water over medium heat.
-
3
Cover and simmer until kale is tender but can still hold its shape, about 4 minutes.
-
4
Drain excess water from the braised kale leaves, and add to the bowl of a food processor.
-
5
Pulse until finely chopped, and transfer to a small bowl.
-
6
In the food processor, combine the ricotta cheese, Parmigiano-Reggiano cheese, salt and pepper, and blend to a smooth consistency.
-
7
Add the kale and pulse until kale is evenly distributed into mixture.
-
8
Spread a small amount of the semolina flour in a 2-inch-deep, 9x9 casserole dish or pan.
-
9
With a tablespoon measure, portion out the ricotta mixture and roll into small donut hole sized balls.
-
10
Set each ball into the semolina flour and roll to coat, repeat with each ball.
-
11
Pour remaining flour over the prepared gnudi, ensuring they are entirely covered with the semolina.
-
12
Cover with plastic wrap and refrigerate for 24 hours.
-
13
To prepare gnudi, have 6 tablespoons of butter in a large nonstick skillet ready on the stove.
-
14
Bring a large pot of generously salted water to a boil over high heat.
-
15
Meanwhile, remove the gnudi from the semolina flour, and gently dust each one slightly to remove any excess semolina.
-
16
Transfer the pieces all to one large plate.
-
17
With a slotted spoon, drop the gnudi into the boiling water and cook for no more than 1 minute.
-
18
Warm the skillet with the butter on medium high heat.
-
19
Remove the gnudi from the water and set into the pan of butter.
-
20
Pan fry the pasta for 2 minutes on each side while the butter starts to turn golden brown, being careful not to burn.
-
21
One minute before taking off heat, add the sage.
-
22
Transfer gnudi to a serving platter, along with the browned butter and sage leaves.
-
23
Season with salt and serve immediately.
