Light and Fluffy Kale Gnudi in Tomato Sauce

This Italian Recipe For Homemade Kale Gnudi Comes Together In Under 30 Minutes With A Delicious One Ingredient Tomato Sauce! This Recipe Can Easily Also Be Made Gluten-Free and Vegan.

We all know the beloved and iconic Italian Gnocchi dish, but have you ever had it’s sister recipe, Gnudi?!

Gnudi means ‘naked’ in Italian and it’s very much like the inside filling layer of raviolis. You take the Italian cheeses, roll it into dumplings, boil it in water and pair it with the most delectable homemade Italian tomato sauce!

Personally, I think it might just be the most under the radar, spectacular ‘pasta’ dumpling recipe you will ever have. And because these gnudi dumplings are as soft as pillows, they pair wonderfully with a pasta sauce that is equally as delicate.

For the sauce, we’re making a one hit wonder tomato sauce! Just one ingredient: fresh Campari tomatoes from Sunset Produce!

Yes, a pasta sauce can really be the easy, and that delicious :)

I’ve been cooking with these Campari tomatoes for years now and I freaking love them!

It’s so important to have fresh, high quality produce when you’re making a tomato sauce from scratch…especially one that relies on one ingredient.

These tomatoes melt down into a silky, flavorful sauce that is slightly sweet, but also earthy from the fresh basil leaves.

Pillowy dumplings ready to be dunked and adorned with this luscious sauce…I really don’t think it gets better than this. See for yourself ;)

Enjoy!
xx Marie

A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Your Veggies Are All Year Long!

Light and Fluffy Kale Gnudi with Campari Tomato Sauce: 

Makes 8-10 dumplings/Serves 2 people 

For the Gnudi Dumplings:

12oz ricotta cheese, drained in a strainer overnight or for 1 hour to remove excess water 

1/3 cup kale, sautéed and very finely chopped (pat dry with a towel to remove any excess water from the kale)

1/2 cup Parmesan cheese, extra for topping 

1/2 cup all-purpose flour

1/2 teaspoon sea salt

1 egg 

For the Tomato Sauce:

2 tablespoons olive oil 

2 cups Sunset Campari Tomatoes, quartered 

Sprinkling sea salt 

Top with:

Basil 

Parmesan cheese 

Add all the dumpling ingredients into a bowl and mix well. Scoop a tablespoon size of the mixture, and using your hands, roll into small balls. Dampen your hands with water if the dough starts to get sticky. Repeat until the dumpling batter is finished. 

Set the rolled gnudi aside as you bring a large pot of salted water (2 tbsp salt) to boil. Keep the water boiling on high heat as you drop in a few gnudi at a time (don’t want to overcrowd the pot). Once the gnudi float to the top, it is ready to be removed. Repeat until you’re done cooking all the gnudi.

Now make the sauce by adding all the chopped tomatoes into a sauté pan with the olive oil and salt, and cook on medium-night heat. As the tomatoes cook down, use the back end of a fork to press the juices out and speed up the process. Cook until the tomatoes break down, release their juices, and create a chunky sauce, about 10-15 minutes. 

Pour the tomato sauce onto a plate, add the gnudi on top, and top with extra parmesan cheese and basil leaves. Bon appetito!