Kale Gnocchi

Tobie Puttock

Ingredients:

  • 320g semolina plus a little extra
  • 40g greens such as spinach or Tuscan kale
  • Extra Virgin Olive Oil
  • Sea salt and cracked pepper

Pesto

  • 1 garlic clove, peeled
  • 20g pine nuts
  • 50g wild rocket
  • 25g parmesan plus a little extra
  • Juice of 1 lemon

Method:

  1. To make the gnocchi sardi first blanch the greens in boiling salted water until soft. The time will differ depending on what green you use. Once cooked refresh and then squeeze as much moisture out as possible.
  2. Pop the blanched greens, semolina, a tablespoon of extra virgin olive oil and a pinch of salt into the bowl of a food processor and blitz until the greens have been totally chopped into the semolina. Add a quarter cup of warm water and continue to blitz until the mixture comes together into a dough (you may need another quarter cup of water). Allow to rest for at least 20 minutes wrapped in plastic wrap.
  3. Divide the rested dough into four pieces keeping the pieces not in use wrapped in cling film. Use your hands to roll the first quarter into a long sausage shape until it’s about 1cm in diameter and then use a knife to cut them into 1cm lengths. Roll the little pieces of dough across the gnocchi paddle or you can use a fork to do the same job. Dust a board or plate with semolina and rest the finished gnocchi on the semolina while you complete the remainder of the dough.
  4. Bring a pot of salted water to the boil for the gnocchi sardi.
  5. To make the pesto pop the garlic and salt into the bowl of a food processor and pulse a couple of times before adding the pine nuts, pulse a couple more times then add the rocket and olive oil and continue to pulse until you have a pesto consistency. Taste for seasoning, add the lemon juice and the parmesan and pulse to combine. Transfer the pesto to a bowl large enough to hold the gnocchi.
  6. Lift the gnocchi out of the semolina and plunge them into the boiling salted water and cook until they rise to the top. Once cooked remove with a slotted spoon and add to the pesto. Carefully toss to combine and serve right away with some freshly grated parmesan cheese and a drizzle of extra virgin olive oil.

For chef quality results, we recommend using Anolon cookware!

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email