Green Gnocchi
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
Ingredients
Scale
Gnocchi:
1.5kg Maris piper potatoes
250g Cavolo nero
2 eggs
250g pasta flour (also known as 00 flour)
Sauce:
75g butter
10 fresh sage leaves
2 cloves garlic, peeled and finely sliced
salt and pepper
juice of ½ lemon
generous handful of grated parmesan
Instructions
- Bake the potatoes at 200 degrees for around an hour until a skewer goes straight through.
- Strip the leaves from the Cavolo nero and add them to a frying pan with a very small amount of water. Pop the lid on and let it steam until soft. Blitz in a food processor to a smooth paste. Once smooth you can add the eggs, and then blitz again.
- While the potatoes are still hot but cool enough to handle, scoop out the insides and pass them through a sieve. Weigh out 1kg of the soft potato.
- To the potato add the blitzed Cavolo nero and the flour. Mix it together and then Roll into thin sausage shapes, using a little flour to stop them from sticking, then chop into 1-inch pieces to make your gnocchi.
- Cook the gnocchi in salted boiling water for a few minutes. You’ll know they are done as they float to the top
- For the brown butter sauce, melt the butter in a frying pan. Once melted cook for 2-3 minutes until it starts to turn brown and smells a bit nutty. Add the sage leaves and cook for a minute, then the garlic and cook for 30 seconds. Now add a few tablespoons of starchy pasta water. Toss the pan until the sauce emulsifies – should look lovely and glossy. Add the gnocchi. Shake to coat, season and add more pasta water until you have the right consistency. Season with the lemon juice and add a generous handful of grated parmesan. Toss again and serve.
- Scoop the gnocchi onto a plate and drizzle the sauce over the top. Add more parmesan and enjoy!
Find it online: https://desertislanddishes.co/cavolo-nero-gnocchi/