· recipe ·
Crispy Kale Gnocchi with Arrabbiata
Kale gives the potato dough a savory green flavor. Spicy tomato sauce contrasts with the browned gnocchi.
Time and servings
- Prep
- 50 min
- Cook
- 85 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 490
- Protein
- 14 g
- Fat
- 17 g
- Carbs
- 75 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 potato with the egg, 1/2 tsp3 g of the salt, and 1 1/4 cups150 g of the flour. Add more of the listed flour only if the mixture smears instead of holding together; stop while the dough is soft and slightly tacky.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
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.
Make the arrabbiata
Thinly slice the garlic. Warm 2 Tbsp30 ml of the olive oil, cook the garlic and crushed red pepper until fragrant, then add the tomatoes and simmer until thick enough to hold a spoon track. Adjust with up to 1 tspup to 6 g of the salt only if needed.
Heat the cooking water
During the final 10 minutes of the sauce simmer, Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
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 no surface water remains.
Crisp the gnocchi
Heat 2 Tbsp30 ml in a wide skillet and brown the dry gnocchi on two sides without stirring them into the sauce.
Plate over the sauce
Spread the arrabbiata on a platter, arrange the crisp gnocchi over it, and finish with chopped parsley.
