KALE RICOTTA GNOCCHI – Terramezzo Mercato

Ingredients

• 300g fresh curly kale or cavolo nero, stems removed and boiled
• 250g ricotta, drained
• 100g grated Parmesan, plus extra for serving
• 1 egg
• 3 heaped tablespoons wheat or gluten-free flour, plus extra for dusting
• 1/2 teaspoon finely grated nutmeg
• 1 teaspoon salt, plus extra for cooking water
• 100-150g sun-dried tomatoes, not in oil - chopped (drain before chopping them if you use sun-dried tomatoes in oil)
• 100g butter Terramezzo Premium Himalaya Salt
• Freshly ground black pepper