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RECIPES

Pillowy Potato Gnocchi Recipe with Creamy Kale Sauce

By Chloe Lucas-Walsh
INGREDIENTS
4 Yukon Gold potatoes
1 cup of all purpose flour
1/2 tsp sea salt
1 egg
1 bunch of tuscan kale, stems removed
1 white onion, peeled and cut into quarters
5 cloves garlic, peeled
1 tsp sea salt
1/4 cup extra virgin olive oil
1/2 cup Táche Original Blend
Chopped pistachios
Red pepper flakes
How to make the potato gnocchi recipe: 
  • Heat the oven up to 375°F and roast all 4 potatoes (with the skin on) until cooked through. This will usually take between 1-1.5 hours, or until you can easily push a fork all the way through.
  • Once cooked, remove the potatoes from the oven and let them cool until they are easy enough to handle.
  • Cut the potatoes in half and scrape out the soft inside, save the exterior to make potato skins. Add the soft potato to a bowl with the flour, egg, and salt. Using your hands, gently press the mixture together until it forms a rough dough ball. Set the dough ball to the side and let rest for 15 minutes.
  • Once the dough ball has rested for 15 minutes, cut the ball into 4 quarters using a knife. Take one of the dough quarters and begin shaping into a long tube shape to form what looks like a smooth rope. Once the rope is formed you can cut it into 3/4 inch pieces forming the singular pieces of gnocchi. Repeat this process until all the dough has been made into gnocchi. Set the gnocchi aside on a floured surface until the sauce is made.
How to make the creamy kale gnocchi sauce: 
  • Begin by heating up a large pan of salted water over high heat until it reaches a rolling boil.
  • Next, remove all the leaves from the kale stems, as just the leaves are needed to make this recipe. Add the kale leaves, white onion, and peeled garlic cloves into the water and turn the heat down to medium, for a rolling gentle simmer for approximately 10 minutes.
  • Drain the water and add the kale, onion, and garlic cloves to a blender or food processor.
  • Blend everything until it is extremely green and looking very saucy. Add in the pistachio milk and extra virgin olive oil and continue to pulse until the sauce becomes amalgamated, thickened, and very smooth.
  • Meanwhile, get another round of water water boiling to cook the gnocchi. Once at a rolling boil drop in the gnocchi and cooked for 2-3 minutes until the gnocchi is soft, plump, and slightly chewy. Drain and then add the gnocchi back into the pan that they were boiling in.
  • Add the sauce into the pan with the gnocchi and gently stir everything together to combine.
  • Serve in your favorite bowl with a drizzle of extra virgin olive oil, a pinch of chili flakes for a little heat, and some chopped salted pistachios for texture and crunch.

A Note From the Chef


The inspiration for this dish comes from two different places, both with the same Italian sensibility and simplicity in mind.

One of my favorite restaurants in London is The River Cafe. I love it for many reasons, but notably it is famed for the number of young chefs who earned their stripes in the kitchen, including Hugh Fearnley-Whittingstall, April Bloomfield, Theo Randall, and Jamie Oliver.

Manned by the inimitable Ruthie Rogers and Rose Grey, it opened in 1987 and earned it’s first Michelin star in 1988 and has retained it ever since! So incredible!

They make simple, beautiful, regional Italian food. This is a riff on a simple pasta sauce that they make with just blanched spinach and olive oil. I chose to add Táche here, blended with blanched Tuscan kale. I thought the pistachio milk would lend itself to the earthy bitterness of the kale to create an unctuous emulsification and it really worked!

Cooking the onion and garlic with the kale before blending, adds a subtle sweetness to the sauce without either one being overpowering.

Gnocchi originates in Northern Italy, where the colder climate was better for growing potatoes than grain. A lot of heartier Italian cuisine comes from Northern Italy, like risotto and polenta. I chose gnocchi here, as it is a great vessel to help the thick sauce cling to, making each bite perfectly delicious.

The chopped pistachios add a perfect crunch to the pillowy gnocchi.

You could sub out the Tuscan kale for collard greens, or I think mustard greens would also work well.

Enjoy!


About Chloe Lucas-Walsh


Chloe lives in Los Angeles with her husband and 3 cats. She is a freelance recipe developer, food stylist, writer, art director and creative. She loves to constantly cook, eat, travel, write, and learn about other cultures. She's a natural wine fanatic, enjoys drinking very dirty vodka martinis, lives for long leisurely brunches with friends, and hosts weekly dinner parties out of her home. She was Chloe is cooking up next @chloecooks___ .

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