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Add a photoGnocchi have always been a favorite of mine but I didn't realize how easy they were to make! And the kale pesto was a great twist on a classic. I think it'd be great with walnuts too instead of pine nuts.
Servings: 6
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Ingredients
- For the Pesto:
- 1 medium bunch (about 8 stalks) kale
- 1/4 cup pine nuts
- 1/3 cup shredded Parmesan cheese
- 2 T minced garlic
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon fresh black pepper
- 1/2 cup olive oil
- For the gnocchi:
- 2 pounds baking (Russet or Idaho) potatoes
- 1 large egg
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
Directions
- For the Pesto:
- Cut the tough stem out of each of the kale leaves.
- Blanch the leaves in boiling water until they are tender.
- Squeeze as much water out of them when they are cool as possible.
- Toast the pine nuts in a saucepan over medium heat until they are golden and fragrant. Take care to make sure they don't burn, they toast quickly.
- I used an immersion of the rest, but you can also use a food processor or blender.
- Blend the kale leaves, pine nuts, parmesan, garlic, lemon juice, salt and pepper until chunky.
- Slowly stream in the olive oil until the mixture becomes a smooth paste like consistency.
- Check for seasoning and set aside.
- For the gnocchi,
- Boil the potatoes until they are tender.
- Cool them, peel the skins off and grate them on the small side of box grater. Or if you have it available send them through a ricer or food mill.
- Arrange the potato into pile and make a well in the center.
- Add the egg, salt and half of the flour.
- Begin kneading and then add the rest of the flour.
- Knead until the mixture is smooth. The longer you knead the tougher your gnocchi so avoid over kneading.
- Cut the gnocchi dough into even piece (about 6 or 8) and roll these into ropes about 1/2 inch thick.
- Cut the rope into 1/2 inch pieces.
- Roll the nuggets over fork tines or a gnocchi board to get the traditional ridges. This is mostly to allow the gnocchi to grab sauce, but if you wish you may omit this step.
- Place the gnocchi in a large pot of boiling salted water and cook for about a minute until all the gnocchi float to the top.
- Toss the warm gnocchi with the pesto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 204 | 69% |
| Total Fat 23.2g | 29% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 863mg | 36% |
| Potassium 70mg | 2% |
| Total Carbs 17.17g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.35g | 0% |
| Protein 5.52g | 9% |
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