· recipe ·
Crispy Homemade Kale Gnocchi with Lemon and Pine Nuts
This kale and potato dough uses cassava and tapioca instead of wheat or egg. Lemon and pine nuts keep the finish bright.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 520
- Protein
- 7 g
- Fat
- 26 g
- Carbs
- 72 g
Cook the potatoes
Put the whole unpeeled potatoes in a pot, cover with cold water, and bring to a gentle boil. Cook until a thin knife slides easily into the center, then drain and let surface steam escape for 3 minutes.
Prepare the kale and rice the potatoes
Strip the kale leaves from their stems, blanch them until tender, cool them, squeeze them very dry, and chop them finely. Peel the hot potatoes and pass them through a ricer, or mash thoroughly with a hand masher, then spread them in an even layer.
Mix the kale dough
Fold the finely chopped kale into the warm riced potato with 1 Tbsp15 ml of the olive oil, tapioca starch, cassava flour, and 1/2 tsp3 g of the salt. Stop as soon as the dough holds together.
Roll and cut the dough
Divide the dough and gently roll each portion into an even rope between sheets of parchment. Cut the ropes into bite-size pieces without adding flour.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Toast the pine nuts
While the water heats, toast the pine nuts in a dry skillet until pale gold, then transfer them immediately to a plate.
Poach and dry
Lower the gnocchi into the gently boiling water. Lift them as soon as they float and spread them on a tray until the surfaces are dry.
Crisp with garlic
Thinly slice the garlic. Heat 1/4 cup60 ml of the olive oil in the skillet, add the gnocchi, and brown them on two sides; add the garlic and black pepper only for the final minute.
Add lemon and pine nuts
Remove the skillet from direct heat. Finely grate in 1 teaspoon5 ml lemon zest, squeeze in 1 tablespoon15 ml juice, and fold in the toasted pine nuts. Add up to 1 tspup to 6 g of the salt only if needed.
