Kale malfatti

with filetto sauce and mozzarella cheese

Malfatti is an Italian pasta similar to gnocchi. It's made with green leaves that are cut into pieces and form a pasta with a very rustic shape. Hence its name 'Malfatti', which means 'poorly made'.

Gluten-free

Preparation time:

50 min.

Difficulty level:

You can do it!

Allergens:

milk, celery, soya

Utensils:

(Hand) blender

Ingredients

Kale

Flour mix

Fried tomato sauce

Cherry tomatoes

Carrot

Red pepper

Onion

Garlic

Vegetable broth

Burger seasoning

Grana padano cheese

Dried basil

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1690
404
12
5
55
18
16
25
19
467

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

For the tomato sauce: wash all the vegetables. Peel and finely chop the carrot, onion and garlic. Chop the pepper. Place the vegetables, the fried tomato sauce, the burger seasoning, the vegetable broth and 4 tablespoons of water in a mixing jar or blender and blend it to a smooth sauce. Heat 2 tablespoons of oil in a medium-size pot, add the sauce and let it simmer for 15-20 minutes while stirring occasionally. Once ready, add the cherry tomatoes (in full) and the dried basil. Season to taste and set aside.

For the malfatti: roughly chop the kale and sauté it in 1 tablespoon of oil until it has reduced to half its size. Blend the kale and 180ml of water with a hand blender. Place the mixture in a bowl and add the flour mix. Season to taste. Mix everything until well-united and let it rest for 5 minutes.

Bring plenty of water to a boil in a medium-size pot. Add salt to taste. Once the water boils, reduce the heat by half, so it doesn't bubble anymore. Take pieces of the malfatti dough with 2 teaspoons and place it in the hot water. After a few seconds, use one spoon to remove the malfatti from the other spoon. Cook the malfatti in 3 batches, not all at the same time. Let the malfatti cook for 2 minutes, without boiling the water. Remove the malfatti with a slotted spoon to drain the water and place them on a plate. Repeat this process until the dough is finished. In case the dough falls apart the moment you let it go from the spoon, you can also sauté the malfatti in a non-stick frying pan for 1 minute.