Friends with gardens are one of the best people to have in your life. I, personally can’t grow anything if my life depended on it, but my friend Stephanie has a green thumb. So when she gave me fresh herbs and kale from her garden I was over the moon. I decided to try something new and incorporate kale in a non traditional way. Kale salads just seemed so boring so why not make kale gnocchi?! And then add it with a scrumptious brown butter sage sauce! It ended up turning out amazing and even Moudi loved it! He said it’s very similar to a Nigerian dish called danwake and it reminded him of it while eating it. (The texture and feel and poppableness). Anyways, if you want a healthy fun way to amp up your regular ol’ gnocchi, this is the way to go!
- Kale leaves (Roughly 2 cups, stems removed)
- 1/4 cup water
- 1 cup ricotta cheese
- 3 egg yolks
- 3/4 cup Parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup all purpose flour
- 1 stick of butter (4 oz)
- 16-18 sage leaves
- 1/2 tsp crushed red pepper
- 1/2 tsp garlic salt
- Place an empty pot on the stove over medium/medium high heat until warmed up.
- Add 1/4 cup water, kale and cover. Turn off heat and let it steam for ~2-3 min.
- In a blender add the steamed kale and ricotta cheese.
- Place mixture on a paper towel and gently press the mixture with more paper towel to remove excess moisture.
- Scrape the mixture into a bowl with a rubber spatula.
- To the ricotta mixture add 3 egg yolks, 2/4 cup Parmesan cheese, 1 tsp salt, 1/4 tsp pepper, 1 cup flour and mix well until well combined.
- Cut dough into 8 even pieces.
- Roll out each piece into a log.
- Cut log into roughly 1 inch gnocchi pieces. (You can press and roll each gnocchi piece on a fork to create ridges but it’s optional)
- Dust the gnocchi with some flour so they don’t stick.
- Boil water in a large pot and salt accordingly. Once boiling, add gnocchi and once they start floating to the top, remove them into a bowl.
Butter sage sauce
- In a stainless steel pan place 4 oz of unsalted butter and melt over medium heat.
- Once the butter starts to foam, add sage leaves and continue stirring with a rubber spatula.
- When you start seeing the brown bits on the bottom (these are milk solids crucial in making a brown butter sauce)
- Toss in gnocchi into the pan until well coated.
- Add crushed red pepper, garlic salt, and top with Parmesan cheese. Enjoy hot!