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+ servings

Kale, Sausage and Herb Gnocchi

Ingredients

  • Herbed Gnocchi
  • The recipe makes a lot - about 240! It can easily be halved
  • 1 ½ cups water
  • 12 Tbsp unsalted butter
  • 1 Tbsp + 1 tsp sea salt
  • 2 cup flour (The original called for all-purpose. I've used both King Arthur's gluten-free blend as well as oat flour, both with success)
  • 2 Tbsp Dijon mustard
  • 1 Tbsp chopped chervil
  • 2 Tbsp fresh chives, chopped fine
  • 2 Tbsp fresh parsley, chopped fine
  • 2 Tbsp fresh tarragon, chopped fine
  • (A note about the herbs. Make sure all the herbs are finely minced. It will help when making clean cuts to the gnocchi later on)
  • 1 cup shredded Emmental cheese
  • 5 - 6 large eggs

  • Kale Herb Gnocchi
  • ¼ of the herb gnocchi above
  • 1 Tbsp clarified butter
  • 1 Tbsp of extra virgin olive oil
  • 1 fillet of anchovy
  • 10 - 12 oz ground pork
  • 4 medium-sized shallots, finely sliced
  • ½ cup dried shiitake mushrooms
  • 5 Tbsp very hot water
  • 4 big handfuls kale leaves
  • ½ cup peas, fresh or frozen
  • cup chicken stock
  • ½ cup grated Parmigiano cheese + more to serve
  • 1 ½ Tbsp Greek yogurt (the original calls for crème fraîche, or sour cream)
  • sea salt and freshly ground black pepper, to taste

Instructions

  • Herb Gnocchi

  • Prep
  • Have all the ingredients ready before you begin cooking. Set up a heavy-duty mixer with the paddle attachment.
  • Line a baking sheet with parchment paper and another with paper towels

  • Make the Gnocchi
  • Combine the water, butter, and 1 tsp sea salt in a medium saucepan. Bring to a gentle simmer over medium-high heat.
  • Reduce the heat slightly to medium
  • Add the flour, stirring rapidly with a wooden spoon, until the dough has pulled away from the sides of the pan, and the bottom of the pan is clean, without dough sticking to it (The dough should be appear glossy and smooth, but still moist)

  • At this point of the process, we'd like enough moisture to evaporate from the dough it will more easily absorb fat once the eggs are added.
  • Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. (A thin coating will form on the bottom and sides of the pan)
  • You'll know enough moisture has evaporated, when steam begins to rise from the dough, and the aroma of cooked flour becomes noticeable.
  • Transfer the dough to the bowl of the stand mixer. Add the mustard, herbs, and the 1 Tbsp of salt. Combine. Add the cheese
  • With the mixer set to the lowest speed, add 3 eggs, one at a time, beating until each egg has been fully incorporated before adding the next.
  • Increase the mixer's speed to medium and add another 2 eggs, one at a time. Again, mixing well after each one.
  • Turn off the machine. Lift some of the dough onto a wooden spoon, then turn the spoon and allow it to run off.
  • (The dough should move down the spatula very slowly; if it doesn't move at all or is very dry and just falls off in a clump, beat in the additional egg. See notes above, related to the piping process

  • Place the dough in a large pastry bag fitted with a 5/8" plain tip and let it rest for about 30 minutes at room temperature. (If you have only a small pastry bag, fill it with half the dough two times.)
  • Bring a large pot of lightly salted water to a simmer.
  • Because this recipe makes such a large quantity of gnocchi, your arm may get tired(!)
  • An easy way to pipe the gnocchi is to place a large inverted pot, canister, or other container that is slightly higher than the pot on the right side of the pot (left side if you are left-handed) and set the filled pastry bag on it so that the tip extends over the side and the container serves as a resting place for the bag.
  • Twist the end of the pastry bag to push the dough into the tip. (From time to time, as the bag empties, you'll need to twist the end again.)
  • As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1-inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 24 gnocchi per batch.
  • Keep the water temperature hot, but not boiling. At first, the gnocchi will sink to the bottom of the pot. Once they've floated to the top, poach them for another 1 to 2 minutes, before removing them with a slotted spoon.
  • Allow them to drain the paper towel–lined baking sheet.
  • Taste one to test the timing; it may still seem slightly undercooked in the center, but that's ok, as it will be cooked again.
  • Repeat with the remaining dough.
  • When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to a day.

  • To freeze for longer storage, place the baking sheet in the freezer.
  • Once the gnocchi have frozen solid, remove them from the baking sheet and transfer them to a freezer bag before returning them to the freezer.
  • Before using the frozen gnocchi, spread them in a single layer on a baking sheet and defrost in the refrigerator for several hours.

  • Kale and Herb Gnocchi
  • Rinse the dried shiitake mushrooms and place them in a small bow, along with 5 tbsp of very hot water. Allow them to soak for 15 - 20 minutes
  • Remove the mushrooms and set them aside, reserving the soaking-water.
  • Trim the stems from the kale, and rough chop the leaves
  • In a large skillet over medium heat, add the clarified butter. Once it's melted, add the gnocchi, pan-toasting them until they've browned on both sides. Transfer to a plate.
  • To the same skillet, add 1 Tbsp olive oil, along with the anchovy fillet, breaking it up with a wooden spoon until it melts into the oil.
  • Add the ground pork, again, breaking it up with a wooden spoon and cook until evenly browned. Add the shallots and mushrooms, season with sea salt and ground black pepper. Continue to cook until the shallots have softened
  • Add the chopped kale leaves, and cook until they're slightly wilted.
  • Add the peas, reserved mushroom water and chicken stock, scraping the bottom of the skillet for any brown bits that happen to be stuck on it.
  • Add the grated Parmigiano cheese and Greek yogurt, allowing them to melt into the sauce
  • Taste and re-season again.
  • Add the pan-toasted gnocchi and toss to combine.
  • Cook over high heat for a few more seconds to reduce and thicken the sauce, if needed.
  • Serve immediately with more grated Parmigiano cheese.