Sunday, March 23, 2014

Kale and Garlic Gnocchi by Colleen Guenther

Holy moly do I love gnocchi! However, it isn't always prepared correctly and can easily be slimy and gross which turns many off. I think the trick is sautéing the gnocchi after you have boiled it. Doing so, in a little olive oil and butter, creates a really nice crisp to the outer walls of the gnocchi which adds to its enjoyment.

I have been craving gnocchi since my recent trip to BLG (one of my restaurants). They make a crazy delicious cauliflower orange gnocchi which will knock your socks off. I actually despised gnocchi until I had it there….. Anywhos, since it's still the frozen tundra outside, I decided to take a stab at making this potato pasta all on my own. Heck, what else is there to do?? 

All I have to say is that I love this dish and will likely make it again tomorrow since I have some dough left over and because it was just that good. Try it and love it too!

What You Need:

Gnocchi dough:
1.5lb russet potatoes (about 2-3 potatoes), boiled until soft
1 egg
3/4-1 cup flour

2 TBS Olive Oil
2 TBS butter
4 cloves garlic, finely chopped
2 large handfuls of de-stemmed and veined kale, chopped
1/2 squeeze juice from one lemon
2 pinches of red pepper flakes
1/4 tsp salt
1/4 freshly cracked black pepper
Freshly grated parmesan cheese (for topping)


Peel and mash your cooked potatoes in a bowl and add your egg and flour. Mix, with your hands. Once nicely blended, if it is too sticky to handle, keep on adding a bit more flour to the mixture until you are able to make tiny rolls of dough without it clumping up on your hands. Flour your countertop. Take small portions of your dough and roll out with your hands into long 1/2 wide tubes. Slice off small portions of the tubes and roll with your hands into tiny balls (I prefer smaller gnocchi's opposed to larger). Toss your gnocchi balls onto a floured baking sheet until you are ready to cook them. Boil water in a separate pot and add a couple of pinches of salt. Individually add your gnocchi, in batches, to the water and boil for a couple of minutes or until they all rise to the top of the water. While the first batch is cooking, heat up your oil and butter in a sauce pan on medium high. Gently scoop out your gnocchi's with a slated spoon out of the water and add to the sauce pan until all of them are done. (BTW, this recipe makes a lot more gnocchi dough than I used, so make around 1/4-1/2 of the dough and feel free to freeze the rest). Add a pinch of salt and pepper and sautee your gnocchi for a couple of minutes, then add your garlic. Be sure not to toss/stir too often to ensure browning. Sautee for about 10 minutes or until the gnocchi is starting to turn a nice golden brown. Then, add your kale, lemon juice, red pepper flakes, salt and pepper. Sautee for another 8-10 minutes or until your kale is wilted and your gnocchi is a nice golden brown. Once done, plate your gnocchi and sprinkle with a healthy topping of parmesan cheese.

ENJOY!! I'm on my way for seconds….. (it's actually thirds at this point)...

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