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Receta Potato Gnocchi & Kale Pesto
by Kyra Martin

Potato Gnocchi & Kale Pesto

Gnocchi 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.

Calificación: 4/5
Avg. 4/5 1 voto
  Italia Italian
  Raciónes: 6

Ingredientes

  • 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

Direcciones

  1. For the Pesto:
  2. Cut the tough stem out of each of the kale leaves.
  3. Blanch the leaves in boiling water until they are tender.
  4. Squeeze as much water out of them when they are cool as possible.
  5. 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.
  6. I used an immersion of the rest, but you can also use a food processor or blender.
  7. Blend the kale leaves, pine nuts, parmesan, garlic, lemon juice, salt and pepper until chunky.
  8. Slowly stream in the olive oil until the mixture becomes a smooth paste like consistency.
  9. Check for seasoning and set aside.
  10. For the gnocchi,
  11. Boil the potatoes until they are tender.
  12. 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.
  13. Arrange the potato into pile and make a well in the center.
  14. Add the egg, salt and half of the flour.
  15. Begin kneading and then add the rest of the flour.
  16. Knead until the mixture is smooth. The longer you knead the tougher your gnocchi so avoid over kneading.
  17. Cut the gnocchi dough into even piece (about 6 or 8) and roll these into ropes about 1/2 inch thick.
  18. Cut the rope into 1/2 inch pieces.
  19. 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.
  20. 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.
  21. Toss the warm gnocchi with the pesto.