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!
2 Comments Add yours
hi i am a 66yr old african american from ohio i just stumbled across ur video was so impressed with ur delivery of directions on preparing the recipes also the beautiful pictures on ur website you come across like a professional chef srry to see u don’t have more supporters hopefully that will change i enjoyed all different cultures and preparing those foods i was a private nurse for an arabic family and learn to make some of their dishes good luck to you in any endeavor you persue
Hi! You are so kind and sweet. Thank you for the wonderful comment and support, I truly appreciate it! I hope you are blessed with a lifetime of smiles and happiness 🙂