Homemade Gnocchi with Kale Pesto

Homemade Gnocchi with Kale Pesto

Makes 4-6 servings


For the kale pesto

1 medium bunch (about 8 stalks) Fruits of Life kale
1/4 cup pine nuts - from Nutt Station
1/3 cup shredded Bluebay cheese
3 cloves Weyhill Farm garlic, roughly chopped
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon fresh black pepper
1/2 cup olive oil or use Alpine Walnut oil

For the gnocchi

2 pounds baking Myrtle Grove potatoes (about 3 medium potatoes)
1 large egg
1 cup all-purpose flour, plus more for dusting
1 1/2 teaspoons salt


For the kale pesto

Bring a large pot of water to a boil.

Remove the leaves from the stems of the kale by pulling your fingers down and along the stem. Discard the stems.

Set a sieve over a bowl. Blanch the kale leaves in the boiling water for 15 seconds then transfer them to the sieve to drain. Once the leaves have cooled slightly, squeeze them
into a ball to release as much water as possible.

Toast the pine nuts in a small saucepan over medium-low heat until golden brown and fragrant, 5 to 7 minutes. (Pine nuts burn quickly so watch them carefully.)

Add the drained kale, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds, then with the blender still running, slowly stream in the olive oil until it‘s fully incorporated and the mixture is well-blended.

Transfer the pesto to a bowl and season it with salt and pepper to taste. Toss the pesto with homemade gnocchi (recipe follows) or serve with chicken, seafood, steak or vegetables.

For the gnocchi

Place the potatoes in a large pot and add just enough cold water to cover them. Boil the potatoes until fork-tender, about 45 minutes.

Remove the potatoes from the water, and holding them carefully in a kitchen towel, immediately peel the skin off each potato with a vegetable peeler or paring knife. Cut the potatoes into quarters then press the quarters through a ricer or food mill directly onto a lightly floured work surface. Spread the potatoes out into a thin layer to cool completely.

Once the potatoes have cooled, gather them together into a mound and form a well in the center. Lightly whisk the egg then add it to the center of the well along with the salt.

Slowly knead the egg together with the potatoes, adding the flour in two (1/2-cup) increments and kneading until all of the flour has been incorporated and the dough is
smooth. The longer you knead the dough, the more gluten will form and the tougher your gnocchi will be, so keep the kneading to a minimum.

Cut the dough into 6 equal pieces. Clean your work surface and lightly dust it with flour.

Roll each piece of dough into a 1/2-inch-thick rope, lightly re-flouring your work surface as needed to prevent the dough from sticking. Cut each rope into 1/2-inch rounds to form the gnocchi. Transfer the gnocchi to a lightly floured baking sheet, and then using a fork, press each gnocchi onto the back of the fork, rolling it down the tines with your thumb.

Apply a medium amount of pressure so that the gnocchi is indented but not flattened.

Repeat the rolling process with the remaining gnocchi.

To cook the gnocchi, bring a large pot of salted water to a boil. Add half of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about 1 minute.

Remove the gnocchi with a slotted spoon to a serving bowl. Repeat the cooking process with the remaining gnocchi.

Toss the warm gnocchi with the prepared kale pesto. Garnish with Parmesan cheese and serve.

Kale pesto can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Press a layer of plastic wrap directly atop the pesto before sealing the container in order to prevent discoloration

Recipe courtesy of The Kitchenthusiat.