Romantic ricotta gnudi with manila clams

Enjoy an intimate Valentine's Day at your own dining room table!

Simpler than gnocchi but every bit as craveable, gnudi are their slightly plumper cousin typically made of ricotta and flour, take mere minutes to prepare, which leaves even more time for post-dinner romance. 

• Ingredients: 
• 15 oz ricotta cheese drained
• 2 egg yolks
• ½ cup parmesan cheese, plus more to garnish 
• ½ teaspoon nutmeg
• 1 bunch of kale, blanched, drained, and finely chopped
• 1 cup all-purpose flour
• ½ cup semolina flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon unsalted butter
• 3 garlic cloves 
• ½ cup dry white wine
• ½ lb manila clams
• 2 teaspoons olive oil
• 1 teaspoon red pepper flakes
• 1 lemon, cut into wedges 

In a large mixing bowl, combine the ricotta cheese with egg yolks, nutmeg, and kale and then slowly start incorporating both types of flour until the mixture forms a ball. Turn the ball out onto a floured surface and light knead until it holds together. Rip off small portions of the dough (roughly ¼ cup mounds) and mold them into 2 inch patties, and set aside. Continue until all the dough has been formed into small dumplings. 

Over medium-high heat melt your butter in a saucepan and cook until fragrant, add both your wine and manila clams and cook until all of the shells open (about 5-7 minutes) and discard any that remain closed. 

Meanwhile, boil a pot of water and drop about 4 gnudi dumplings into the pot and cook until they start to float – be careful not to crowd the pot. In a separate pan, heat olive oil over medium heat and as your gnudi start to float, fish them out of the water with a slotted spoon and brown them all on each side for 2 minutes or until golden brown. 

Toss the cooked and browned gnudi into the steamed manila clams and plate by garnishing with extra parmesan, red pepper flakes, and lemon wedges.