Gnocchi!

My favorite farmer, Malaika, at Roots to River, pulled me aside this week to tell me that the kale was coming in. "If you want some, let me know," she cooed. Resounding yes.

I spent the better part of an hour picking the perfect leaves for our Italian class tomorrow, and, we'll be seeing a lot of these little babies at the school in the coming months. They will be part of many dishes, including the gnocchi class in November. 

I'm giving you the recipe here, but as those of you who have been to classes know, there's so much more to learn in person than the recipe can teach you. See you at the school in November - or before! -IK

Fried Potato Gnocchi with Baby Kale

Serves 4

1 ln Yukon Gold potatoes
4 large eggs
2/3 cup all-purpose flour, plus more for rolling
Kosher salt
1/4 cup extra-virgin olive oil
A pinch dried red pepper flakes
6 oz baby kale

Peel the potatoes and cut into chunks. Cover the potatoes with salted water in a large pot, then bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain the potatoes and let cool to warm. Pass the potatoes through a potato ricer then stir in the eggs, flour and 11/4 teaspoons salt, forming a dough. If the dough is too sticky add an additional tablespoon of flour. Flour a work surface generously then cut the dough into 6 pieces. Roll each piece into a 1/2-inch log, then cut into pieces. Cook the dumplings in boiling salted water until they float for 2 minutes, about 4 minutes total. Drain the dumplings and let cool to warm.

Heat the oil in a large heavy skillet over high heat until hot. Stir in the dumplings and cook, stirring once or twice, until browned, about 5 minutes. Season with salt and the paper flakes. Stir the kale into the skillet and toss until just wilted, about 2 minutes. Season with salt and serve.

Ian KnauerComment